SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/coconut-rice-congee-with-gochugaru-crisp
Printed July 28, 2026
Printed July 28, 2026
Cooking Without Limits
Coconut Rice Congee with Gochugaru Crisp
A Caribbean twist on Asian rice porridge, cooked low and slow until silky, then topped with a crunchy, spicy Korean-inspired garnish. One pot, minimal attention required.
Ingredients
- 1 cup jasmine rice
- 6 cups water
- 1 cup coconut milk
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- Lime wedges for serving
- Fresh cilantro for garnish
Preparation
Congee is one of the world's most forgiving dishes—nearly impossible to mess up and endlessly adaptable. This version borrows the richness of Caribbean coconut rice and the fiery crunch of Korean chili oil. It's comfort food that happens to be naturally gluten-free and can accommodate whatever protein or vegetables you have on hand.
The Congee
- Rinse rice briefly under cold water. Add to a large pot with 6 cups water and salt.
- Bring to a boil, then reduce heat to the lowest setting. Partially cover and simmer for 1.5 to 2 hours, stirring occasionally, until the rice has completely broken down into a creamy porridge.
- Stir in coconut milk and cook for another 10 minutes. Adjust consistency with more water if needed—it should be thick but pourable.
The Gochugaru Crisp
- Heat coconut oil in a small pan over medium heat. Add sliced garlic and cook until just golden, about 2 minutes.
- Remove from heat and immediately stir in gochugaru, sesame seeds, and sugar. The mixture will sizzle and become fragrant.
- Ladle the congee into bowls, drizzle the spicy oil on top, and finish with a squeeze of lime and fresh cilantro.
Accessibility Note: This recipe requires time but very little active effort. Set a timer and check in every 20 minutes—perfect for working from home or lazy weekends.
