This is a basic Stovetop recipe for Chinese congee. One thing to remember is the 1:10 rice to water ratio. For a thicker consistency — use 8 cups of water. For runnier congee, use 12 cups. I like something in between :)

Ingredients

1 cup white rice (I prefer jasmine, but any short grain rice will do), rinsed until the water runs clear
10 cups water, chicken, or vegetable stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
Two whole cloves of garlic, peeled

Instructions

In a large pot over medium heat — add stock, rice, and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stirring occasionally so that the rice doesn’t burn at the bottom.
Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve straight from the pot.

Note: Congee thickens as it cools. If not consuming all at once, add additional stock or water to create the desired consistency.

Topping ideas

I like mine with a simple fried egg in the mornings. Soy sauce, pickled vegetables, savoury dishes. Sliced green onions are also great.