Makes 6 servings
Don’t think of this as cream of rice cereal. For congee (rice porridge), the rice is overcooked until it almost dissolves, leaving behind only the suggestion of the chewy grains of rice. Congee is most often served as a savory breakfast in Chinatowns across the United States. Follow suit and serve our version with shredded rotisserie chicken meat, chopped peanuts, chopped cooked shrimp, and/or minced chives. Or go nuts and search out dried shrimp at Chinese markets. Only a few dried shrimp will provide a powerful pop of flavor in each bowlful.
8 cups water
1 cup raw long-grain white rice, such as basmati rice
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons minced peeled fresh ginger
2 medium scallions, thinly sliced
½ teaspoon ground white pepper, optional
1. Mix all the ingredients in a 4-quart slow cooker.
2. Cover and cook on low for 10 hours, or until the mixture is a loose porridge. It can keep on the keep-warm setting for up to 4 hours longer. Serve warm.