Units Scale

1 cup rice - whatever kind you have works
8 or 9 cups of canned low-sodium or homemade meat or vegetable stock (TFD preference) or water - TFD prefers 8 but use 9 if you prefer a thinner congee
***
Suggested Garnishes:
peanuts
chopped scallions
minced pickle or relish (TFD prefers minced pickle, but if you only have relish, that works)
minced ginger or ginger paste
soft-cooked bacon, cut into small pieces
minced garlic or garlic paste (TFD addition - optional)
a bit of turmeric, if you're so inclined (TFD addition - optional)
Some soy sauce (only a tiny amount if you used canned soup stock)
Minced Cilantro (optional but recommended)
Any leftover beef, pork or chicken in your fridge
coarsely-chopped hard-boiled egg or a soft-boiled egg

Cook Mode Prevent your screen from going dark

Rinse uncooked rice until the water runs clear through the strainer. Add to a pot with water or chicken stock. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy.
Add whatever garnish suits you in whatever quantity suits you. If there is leftover jook, keep it on a very low heat and snack throughout the day – just heat it up again.