A staple for breakfast and lunch in many asian countries, congee is rice and water cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, i've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy.
