Yup! If you are sick or you need to make a big batch so you don't need to keep cooking it, then you definitely can store this in the fridge but I find that once you reheat it the next day, the congee will not be as thick and creamy like it was when it was fresh. You may need to use a potato starch slurry (1 tablespoon of potato starch mixed with 1 tablespoon of cold water) while it is boiling to re-thicken it again.