Congee (Chinese Rice Porridge)

Bring the water to a boil. In a large pot or Dutch oven, bring 9 cups of water to a full, rolling boil over high heat.

Add the rice. Add the rice to the boiling water. Stir once to prevent sticking. When the water returns to a full boil, stir again, then reduce the heat to the lowest possible setting.

Simmer gently. Once the water calms to a very gentle simmer with only small, lazy bubbles, cover the pot with a lid. Cook for 35 to 40 minutes, stirring a few times during the process to prevent the rice from sticking to the bottom. The congee is ready when it has thickened to your desired consistency and the rice grains are soft and breaking apart.

Adjust texture. For a smoother, creamier result, use a whisk to vigorously stir the finished congee. This breaks the grains further and creates a more uniform, silky texture. If the congee is too thick, add a splash of hot water and stir. If too thin, cook uncovered for a few more minutes.

Serve. Ladle the congee into bowls and let each person add their own toppings. Season with soy sauce and sesame oil to taste.