Congee is the perfect first food for a newborn mother! Immediately after childbirth, the body is in a profoundly depleted state, so every bite truly matters. What a mother eats in the first days after birth can either support her healing, milk production, and hormone balance…or hinder it. Each recipe in my FREE Post-Birth Recovery Meal Plan ebook plays a crucial role in recovery, and congee is oftentimes the star of the show. Hundreds of mothers I’ve fed say my Congee recipe is one of their favorite postpartum recipes. Now you can make it a tradition in your family, too!
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About Congee
Congee is a soft, creamy rice porridge that’s been a comfort food in China, Japan, Korea, and throughout Southeast Asia for centuries. Traditionally made by simmering rice in a large amount of water or broth until it breaks down. It’s gentle, energizing, hydrating, and easy to digest—exactly what a postpartum mother needs.
Ingredient Notes + Tips
Classic congee is made with:
- White rice (basmati or jasmine)
- Water or broth (my ratio: 1 cup rice to 16 cups liquid!)
- A small amount of ghee or oil
- Optional spices like ginger, turmeric, or garlic
The long, slow cooking process transforms simple rice and water into a silky, nutrient-rich porridge that supports deep healing.
For Mothers: Congee freezes and reheats beautifully. Prepare large batches during pregnancy and freeze individual servings for quick postpartum meals.
For Caregivers: Be creative! You can’t mess up congee. Adjust flavors to suit the mother’s cravings, digestion, and cultural preferences.
How can congee support healing and lactation?
During and after childbirth, the digestive system slows down and the mother’s body needs gentle nourishment to rebuild energy reserves. Congee offers that, and more:
- Easily Digestible: Soft and soothing, it supports a recovering digestive system.
- Deeply Hydrating: The high water content replenishes fluids lost during labor and birth.
- Supports Maternal Brain Function: The brain relies on glucose for energy, and postpartum mothers need more carbohydrates than usual. Congee provides a steady, nourishing source.
- Aids Tissue Repair: Adequate carbs prevent the body from breaking down muscle for energy and support wound healing.
- Restores Energy: Childbirth is metabolically equivalent to running a marathon, and lactation is equivalent to running 7 miles per day. The easily absorbed carbohydrates help the body refuel and sustain milk production.
- Warming and Comforting: After the womb is emptied, many mothers experience a cold, hollow sensation. Warm congee soothes, promotes circulation, and restores balance.
- Encourages Milk Production: When made with ghee, ginger, or garlic, it acts as a gentle galactagogue.
- Reduces Inflammation: Ingredients like turmeric calm swelling and support postpartum recovery.
Nutritional Benefits of Congee for Postpartum
- Carbohydrates → Rebuild energy, support the brain, and sustain milk production
- Healthy fats (from ghee) → Stabilize hormones, soothes the nerves, supports milk production and helps rebuild tissues
- Warm spices (ginger, garlic, turmeric, cumin) → Aids in digestion and reduce inflammation
- Hydration → Replenishes fluids and supports milk flow
Congee Variations
Congee is incredibly versatile—there’s no wrong way to make it. Here are a few nourishing ideas:
Savory Options
- Cook with bone broth for added minerals and collagen
- Add shredded chicken, peas, or carrots
- Finish with soy sauce, sesame oil, or fish sauce
- Top with a jammy egg, sautéed mushrooms, and green onions
Sweet Options
- Add sautéed apples or pears
- Stir in raisins, chopped dates, or nuts for a satisfying crunch
- Sweeten with maple syrup and serve with warm milk
Steps To Making Congee
You can see a quick video os this step-by-step here:
Questions You May Have
Can I make congee ahead of time?
Yes! It keeps well in the fridge for 3–4 days or in the freezer for up to 3 months.
Can I use brown rice?
You can, but it won’t become as creamy and may be harder to digest right after birth. I recommend white basmati or jasmine rice for postpartum recovery.
Can I make it with other oil besides ghee?
Absolutely—use coconut oil, avocado oil or olive oil instead of ghee.
Can I make congee in the instant pot?
Yes! That’s actually my favorite way to make it! Simply follow the recipe, but adjust the ratio to 1 cup of rice and 8 cups of water. Pressure cook on high for 1 hour, then release the steam and open the lid. If the rice hasn’t fully broken down yet, press Sauté and stir continuously for another 2–3 minutes until creamy. Stir in the ghee, spices and salt, and it’s ready to enjoy or freeze!
Recipe
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Postpartum Congee
Ingredients
16 cups pure water
1 cup white basmati rice
1/4 – 1/2 cup ghee
1-2 tsp fresh grated ginger
1/2 tsp black pepper
1/2-1 tsp turmeric
1/2-1 tsp crushed coriander (whole seeds crushed or powder)
1/2-1 tsp cumin seeds
1 clove garlic, chopped
1- 2 tsp Celtic sea salt
Fresh cilantro to garnish
Instant Pot Variation (my preferred method)
Follow the recipe for the stovetop method, except reduce the water to 8 cups. Pressure cook in the Instant Pot for 1 hour. When done, stir in the sautéed spices and salt.
Instructions
- Rinse the rice – pour water over rice and stir, rinse and repeat 2-3 more times.
- Bring water, rice and turmeric to a boil in a large wide-bottomed pot. Reduce heat to simmering without a lid, stirring occasionally for about 45 mins to 1.5 hours, until it’s a thick consistency.
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Meanwhile, heat ghee on med to med-low. Add the crushed coriander and cumin seeds and one teaspoon turmeric. Add the black pepper. Cook on med-low heat for 2-3 minutes, just until the cumin seeds release their flavor, don’t let them get too dark (happens quickly). Then take off of the heat and add in the garlic and fresh grated ginger.
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Add the ghee with spices to the rice. Add the salt. Top with cilantro.
- Serve just like this, or top with vegetables and/or broth.
