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I recommend using a Dutch oven .
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If you don't that is fine too.
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Place the rice,.water, and stock into a pot.
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Stir and bring to a boil.
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(Make sure to not fully cover the pot because because the it can bubble over easily and make a big mess! )
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While it is being brought to a boil, you can cook and prepare any add ins if you are using any.
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Set it aside.
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We will add this later in the cooking process .
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After the rice and liquid mixture has been brought to a boil, add 1/2 cup of water and them bring it to a boil again.
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Remember to stir often.
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Then after the second boil, add 1/2 of a cup of stock.
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Bring it to a boil again.
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Keep repeating and alternating between water and stock until you reach your desired consistency.
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You can add more stock to water.
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This will result in a creamier and thicker congee.
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More water will result in more of a runny consistency, and not as much flavor.
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This congee is different from ones prepared outside because the ones outside are made with all water.
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In my opinion ,this is much more flavorful because of the stock!
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After it has reached your desired consistency, add any of the add ins.
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Season to taste.
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Serve and enjoy!
