If you prefer it thinner, just add more water. It can be served with a variety of accompaniments, such as pickled turnips, salted peanuts, mustard greens etc. The other option that I did is adding enoki mushroom, carrot shreds, coriander leaves prior to remove from the heat. And season to taste with salt, light soy sauce and sesame oil.
Ingredients (serves 2)
° 100g rice, washed and drained
° 750ml water
° 2 slices ginger (optional)
1. Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.
2. Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.
3. Pour into the rice and ginger into a claypot or pot. Add the remaining water and bring to a boil. Simmer for another 15 minutes or until the congee is soft. If it is too thick, just add some water.
4. Ladle the congee into individual serving bowls and serve hot.