Congee is rice porridge and often served for breakfast. It’s also served to babies and sick people as it is easy to digest and is often served with extras. When I was a newborn, I was feed congee with fish. Some people enjoy it plain, but I prefer some “toppings”.
My breakfast congee. Rice, pork mince, spring onion and ginger.
Boil half a cup of long grain rice in about 3 inches of water. Cook for 1-2 hours until the grains of rice have broken down and there is no longer rice and water but rice bound in a thick liquid. Add a handful of minced pork or chopped chicken and cook for another 15 minutes. Add a splash of soy sauce, salt, ginger and spring onions. Serve or cool and refridgerate. Can be microwaved or reheated on the stovetop each morning for breakfast.