Food - Congee recipe

I have always been a massive fan of Rice Congee.  Many people take the savory route with it but to me the most satisfying time to eat congee is breakfast.  Especially if you're someone who would rather get their carbs in earlier in the day than later.

The long cooking time of Congee breaks down the grain making this incredibly easy to digest. Many believe that congee strengthens digestion, builds energy and enhances metabolism.
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While it may look as though I placed my breakfast directly on the countertop, It just happens to be in my favorite glass bowl.
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Scott says: According to TCM, Traditional Chinese Medicine, rice is known as jing mi and is seen as a medicinal for strengthening the Spleen qi, energy of digestion and reducing fatigue.

Recipe:

• ¾ cup/150 grams sushi rice
• 2 ½ quarts/2.5 liters water (or stock if going the savory route)
• Salt
• Various Toppings (Maple Syrup, Agave, Honey, Fruit, Dried Fruit, Pepitas, Pine Nuts, Coconut, etc)
• Rinse the Rice well in a mesh strainer
• Add rice and water (or stock) to a large pot (larger than you think you need - Rice can absorb an insane amount of water - that 3/4 c rice will absorb every bit of that water)
• Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee.​  It will thicken as it stands
• Add salt to taste and toppings