Rinse the rice: Put the 1 cup (185 g) of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 30–60 seconds). This removes excess surface starch so the congee will be silky rather than gummy.

Bloom aromatics: In a heavy-bottomed Dutch oven or wide pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts and foams. Add the finely diced onion and cook, stirring occasionally, until translucent and soft (about 4–5 minutes). This gentle sauté develops sweet savory base flavors for the congee.

Add garlic and ginger: Add the minced garlic and grated ginger and cook for 30–45 seconds, stirring constantly, to release their aromas without letting them brown — browning would introduce bitterness.

Toast the rice: Add the rinsed rice to the pot and stir to coat with the oil and aromatics. Toast for 60–90 seconds — this light toasting deepens the rice’s flavor and helps the individual grains keep structure as they break down into the porridge.

Add liquid and simmer: Pour in 8 cups (1.9 L) of water and bring to a gentle boil over high heat. Reduce heat to low so the pot is at a steady simmer (small bubbles breaking at the surface). Partially cover and simmer gently for 40–50 minutes, stirring every 8–10 minutes to prevent sticking and to encourage the rice to break down evenly. The long gentle simmer converts rice into silky starches that give congee its signature creamy body.

Shred and sweat vegetables while rice simmers: While the congee cooks, coarsely shred the 2 zucchini and 2 carrots and toss them with a pinch of salt. Heat a small skillet over medium heat with 1 tsp olive oil; add the shredded carrot first for 2 minutes (it takes slightly longer to soften), then add zucchini and sauté for another 2–3 minutes until just softened but still bright — this pre-cooking removes excess water and concentrates sweetness so the vegetables add texture without watering down the congee.

Finish the porridge: When the rice has mostly broken down and the congee is thick and creamy (you should be able to drag a spoon across the bottom and see a slight line; about 40–50 minutes), stir in the 1 cup (240 ml) rice milk, 1 1/2 tsp kosher salt (adjust later), and 1/2 tsp freshly ground black pepper. Simmer gently 4–6 minutes to marry the flavors. Rice milk adds a soft, sweet creaminess without dairy’s heavier mouthfeel and keeps the dish gluten-free.

Add greens, hemp and tahini: Stir in the chopped spinach so it wilts into the hot porridge, then fold in the 1/4 cup (40 g) hemp seeds for nutty texture and protein. Remove from heat and whisk 2 tbsp (30 g) tahini into the pot — the tahini rounds the flavor and gives a glossy finish. Taste and adjust salt and pepper.

Plate and garnish: Ladle the congee into warm bowls. Top each bowl with a one-quarter portion of the sautéed shredded zucchini and carrot, sprinkle 1/2 tbsp toasted pumpkin seeds and 1 tbsp hemp hearts (reserve extra hemp for garnish if you like), add a few cucumber slices for a cooling contrast, and finish with a drizzle (optional) of good olive oil and a crack of black pepper. The contrast between silky porridge and bright textured vegetables makes each spoonful interesting.

Serve and store: Serve immediately while hot. Leftovers will thicken as they cool; to reheat, add a splash of water or rice milk and warm over low heat, stirring until loosened. Congee keeps in the refrigerator for up to 3 days.