Step 1

Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Drain well and transfer to Dutch oven. Add broth, salt, and 9 cups water and bring to boil over high heat. Reduce heat to maintain vigorous simmer. Cover pot, tucking wooden spoon horizontally between pot and lid to hold lid ajar. Cook, stirring occasionally, until mixture is thickened, glossy, and reduced by half, 45 to 50 minutes.

Step 2

Serve congee in bowls, passing scallions, cilantro, peanuts, oil, soy sauce, and vinegar separately.