Also known as congee (or "jook"), is a savory rice soup. It is a warming start of the day, and the go-to dish when you are starting to feel under the weather. In China and Asia, this breakfast soup is a great feel-good food when you are coming down with a cold, especially when you garnish with plenty of finely chopped slivers of fresh ginger.
½ cup (115g) white or brown rice, slightly rinsed
5+ cups (1+ liter) water
1 tsp salt
Garnishes: chopped scallion, slivers of fresh ginger, peanuts, shredded kale, kimchi, seaweed, etc
White pepper, to taste
In a heavy-based saucepan rinse and drain the rice and water. Bring to a boil. For the first few minutes, skim off any froth that rises to the surface.
Leave the cover slightly open, I let a pair of wooden chopsticks rest on the rim of the pot to keep the lid ajar. Turn the heat down to a gently-rolling simmer for an hour and a half, stirring occasionally.
If mixture starts too look too thick, add a bit more boiling water as you go. It should look like, well, porridge. Stir in the salt. Serve hot with any fresh garnishes.