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How to Cook Breakfast Cure Congee

Pour Into Slow Cooker

Cooking your Breakfast Cure to perfection means making it the best it can be for you.

Those who like it creamy add more water and let it cook longer, stirring now and again to encourage the whole grains to break down into a satisfyingly smooth dish. Want a little more “tooth” and texture in your breakfast bowl? Perhaps a little less liquid and a shorter cook-time will create the bite that’s perfect for you. Experimentation with these two variables is the best way to find out where you land on this preference continuum. However you cook up your congee, the key is that it suits your personal style, mood, and moment.


How do you cook your Breakfast Cure? We want to know!

Please send suggestions to:

Have tips for a type of slow-cooker, Instant Pot, or other device or method not mentioned here yet? Please share with us and we’ll add it to this page for everyone’s benefit. Please include what cooker you are using, including size, and how you used it to cook up a wonderful Breakfast Cure meal.

1.5-2 Quart Slow-Cooker - Breakfast Cure Original Method

Find the Right Cooker for You

Karen has always cooked congee in a 1.5-2 quart slow-cooker set to low, or approximately 170 degrees Farenheight.

She also recommends choosing a model with a “warm” setting because it gives another option if the low setting is too hot, cooks too quickly, or burns. Be sure the crock is removable for soaking to make cleanup quick and easy. Little slow-cookers should be easy to find for $15 and under at hardware stores, and places like K-Mart and Target.

Recently, when Karen’s favorite 1.5-quart cooker was discontinued, it was quite a shock, but then we began to see the silver lining. It has made it more tricky to recommend a favorite, fully tested type, but it opened a door. We began to hear from our customers how they had been cooking their Breakfast Cure in a wide variety of Instant Pots, gourmet rice cookers, and more.

We are collecting suggestions from all of you to share with the newer members of our community. Thank you!

6 Quart Instant Pot - Community Submission

We recently received these lovely suggestions from a  member of our growing community. Thanks, Cindy!

I have been enjoying my Breakfast Cure and am now making it for both my husband and me. His doctor had recommended that he eat more whole foods and I want to help with that. We have tried the fruit ones and recently got the whole sampler pack so we can experience all of the flavors. Since we liked them, I recently gave a sampler pack to my daughter-in-law so she can try them too. She has to eat gluten-free and I appreciate that all the Breakfast Cure flavors are available to her.

I use a 6-quart Instant Pot on the Slow Cooker Low setting for 12 hours with the Instant Pot glass lid. (When I first began making Breakfast Cure, I checked several times with a Thermapen and the temp runs about 173 degrees so it is perfect.) I start it in the evening just after dinner and usually give it a couple of quick stirs before I go to bed and again in the morning when I get up. I usually add about 1/4 cup of additional water early in the morning because I like mine a bit thinner, but you don’t have to.

Some toppings we have tried: fresh blueberries, sliced nectarine, a few raisins, some chopped pecans, a sprinkle of coconut palm sugar, a drizzle of maple syrup, a handful of blackberries, dried cherries. Most days we eat it plain, but these are the toppings we have used.

Breakfast Cure is an easy way I can have a warm, satisfying breakfast that is truly nourishing and gentle on my stomach. I like it and it likes me!

– Cindy

Large Instant Pot No Special Glass Lid-Community Submission

We love the new kitchari flavor of the cure.  My husband REALLY loves it.

We only have a large crockpot (dries out too much) and an instant pot. The instant pot doesn’t lose much moisture even when vented so 3 cups of water are plenty. The slow cook low temp setting overnight didn’t complete the cooking. We had to cook additional. We tried the slow cook normal temp setting last night and it was perfect.
Thanks for adding some healthy flavor to our mornings!

– Mary

Zojirushi NS-LHCO5 Rice Cooker with Porridge Setting

I am spoiled using my fancy Japanese rice cooker with a porridge setting because I use milk instead of water.  Using milk adds a creamy taste to porridge that doesn’t happen when cooking with water.

– Kiyoko

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