Life Changing Green Rice Porridge

You can absolutely make this on a stovetop if you don't have an Instant Pot. Combine the ingredients in a thick-bottomed pot bring to a simmer, and then cook over low-medium heat until you have a loose porridge. To make this gluten-free, seek out a GF tamari or soy sauce. You can also use a combination of chopped spinach and arugula here.


  • 1 cup brown jasmine rice
  • 1/2 cup white jasmine rice
  • 9 cups water or mushroom broth
  • 1 teaspoon fine grain sea salt
  • 1/4 pound+ chopped spinach
  • 6 chlorella tablets, crushed in m+p (optional boost!)
  • (optional) 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job's tears, etc.
  • toppings pictured:¬†lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly and drizzled with shoyu


  1. Combine the rices (and any bonus grains), water, and salt, in the Instant Pot or multi cooker. Secure the lid, set the pressure release valve to SEALING. Press MANUAL and set for 30 minutes at high pressure. Let the pressure NATURAL RELEASE (30-40 minutes). Gently shake or tap the pressure cooker, and then carefully open away from you. If you like the consistency a bit thinner, add more hot water or broth. Stir in the spinach and green powder (if using)
  2. Serve the congee topped with whatever toppings you like, I have the ones pictured here listed in the ingredients list. Use as few or many as you like!
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Serves 10


For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1.