Ingredients 

1 cup raw long-grain white rice, rinsed

 7 cups chicken or vegetable stock

 1/2 teaspoon kosher or sea salt, plus more for seasoning

 One-inch knob of ginger, peeled and sliced thin

 Sliced green onion, for garnish

 Sesame seed oil or soy sauce (optional)

…

Method

In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.

Simmer the congee for about 1 hour or until it is thickened and creamy. Add salt to taste. Serve the congee hot with a range of additions such as fresh or steamed vegetables, shredded chicken or pork, and shallots and nuts.