This is a fairly easy congee recipe.. I get the impression that several books could (and probably have) been written about different approaches. This is just the easiest and laziest, which suits me. Some recipes advise you to stir the congee constantly, but I used a very thick based pan to spread the heat, kept the heat as low as possible once it was boiling, and stirred only every few minutes, and it turned out fine. A thin skin of rice starch formed on the base of the pan, but it didn’t burn so didn’t affect the flavour.
I’ll post my century egg recipe on here soon. Also in the photo is some of my Jerusalem Artichoke pickle - a tasty lactofermented experiment, please check out the link.