Makes 2 meal-sized portions, or 4 breakfast bowls.
3 tablespoons short or medium grain rice
1 litre/2 pints/4 cups water
Put rice and water into a saucepan, bring quickly to the boil.
Stir, then reduce heat but allow rice to remain at a brisk simmer. Place lid on pan, leaving it slightly open so the congee doesn't bubble up and spill over. In 45-50 minutes the congee should be ready.
A popular addition is thin slices of fresh white fish, which are dropped into individual bowls just before the boiling congee is ladled in. Small bowls of sliced spring onions, fresh chillies and chopped fresh coriander are also offered.
Note: A quick way to make congee is to use leftover cooked white rice, add water or stock to cover and simmer about 15 minutes or until it is a gruel.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)