Congee: Proper White Rice Porridge, Plain or Topped

Rinse the rice under cold water until the water runs clear. Drain well.

Combine the rinsed rice, broth or water, ginger slices, and sesame oil in a heavy-bottomed pot. Bring to a boil over high heat, stirring once to prevent the rice sticking to the bottom.

Reduce heat to the lowest setting. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking. The rice should be completely soft and beginning to break down.

Remove the lid and continue simmering on low heat for 20-25 minutes, stirring frequently, until the porridge reaches a thick, flowing consistency that pours slowly off a ladle. Add more hot water if it thickens too much.

Remove and discard the ginger slices. Season with salt and white pepper. The congee should taste clean and gently savory on its own.

Ladle into bowls. Scatter with sliced scallions. Serve immediately, with toppings of your choice at the table.