- Ratio of rice to water should be 1:7
- ¼-⅓ cup short grain Asian rice (Japanese or Korean brands are best) (¼ cup of rice is about right for a single serving, ⅓ cup is good for a generous single serving)
- 1.75-2.33 cups water
Serve with the usual congee toppings: dried pork shavings, sliced preserved duck egg, pickled cucumbers, maybe some vegetables. This makes enough for 2 breakfasts but doesn't really keep that well (the rice just keeps soaking up the liquid and it sort of...congeals).
Other variations to try: adding in chopper ginger (stronger if added later), using broth instead of water, scallions/sesame oil as garnish. I tried using beef broth but was not a fan.
Recipe with great photos: http://userealbutter.com/2012/01/09/chinese-chicken-congee-recipe/