Congee Rice Porridge

Rinse the jasmine rice thoroughly under cold running water until the water runs clear. This removes excess starch, preventing stickiness and ensuring a smoother congee. Optionally, you can soak the rice for 30 minutes to an hour for faster cooking, but it's not strictly necessary.

In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice, 10 cups of water or broth, and the smashed ginger slices. Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent the rice from sticking to the bottom.

Once boiling, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape to prevent boil-overs), and let it simmer gently for 1.5 to 2 hours. Stir every 15-20 minutes, especially towards the end, to prevent sticking and ensure even cooking. The congee is ready when the rice grains have completely broken down, creating a thick, creamy, porridge-like consistency. Add more hot water or broth if the congee becomes too thick for your preference.

Remove the smashed ginger slices. Stir in 1/2 teaspoon of salt and the optional sesame oil. Taste and adjust seasoning as needed. The congee should be subtly flavored, allowing the toppings to shine.

While the congee simmers, prepare your desired toppings. Slice green onions, julienne fresh ginger, chop peanuts, and prepare any cooked meats or eggs.

Ladle the hot congee into individual bowls. Arrange your chosen toppings artfully on top. Serve immediately, allowing each person to add extra soy sauce or white pepper to their liking.