Step 1

Rinse your rice in a mesh strainer to until the water runs almost clear. Place in a large pot with 6 cups stock.

Step 2

Bring mixture to a boil, then reduce to a simmer. Cook at least 45-60 minutes, stirring regularly until the rice has broken down a bit and the texture is almost porridge-y. If you want your congee thinner, add a little more broth to the pan.

Step 3

Scoop into bowls and top with toppings!

Step 4

Store leftovers in the refrigerator, and use within a few days (4-5). Congee will continue to thicken as it cools and sits, so you’ll want to add a little water or broth to it when you re-heat leftovers.