Best Easy Quick Pickled Cucumber with Congee Recipe

Rinse the rice under cold water until the water runs clear, then drain well.

In a medium saucepan, combine rinsed rice and 5 cups water. Bring to a boil over medium-high heat, then reduce to low and simmer, partially covered, for 25–30 minutes, stirring occasionally until rice grains have broken down and the congee is creamy.

While the congee cooks, slice the cucumbers into thin rounds and place in a medium bowl.

In a small bowl, whisk together white vinegar, sugar, and kosher salt until dissolved. Pour over the cucumbers and toss well; let sit at room temperature for at least 15 minutes, stirring once or twice so all slices marinate evenly.

To serve, spoon hot congee into bowls and top with a generous spoonful of pickled cucumbers. Serve immediately for the best contrast in temperature and texture.