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)


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.