1/2 c. uncooked white rice
5 c. water

Bring water to boil; add rice and cover. Cook for 20 minutes until thick. Stir now and then while simmering to prevent the rice from burning.

Additional water may be added if a thinner congee is preferred.

Plain congee is usually eaten at breakfast, served with pickled radishes or cucumber or soybean cheese or salted peanuts and fried gluten.

YAM CONGEE:

Add 1 peeled and diced sweet potato (medium size) when cooking congee.

MILLET CONGEE:

Measure 1/4 cup rice and 1/4 cup millet together, and add to 5 cups water. Cook as above.

LENTIL CONGEE:

Green lentils may be added to rice to make 1/2 cup. Cook as above.