Congee, or rice porridge, is one of my favorite hearty breakfasts. It’s so easy and economical to make, especially if you use the slow cooker! Don’t skip the jammy eggs!
- Add stock, rice, ginger, garlic, and salt to a slow cooker. Stir together and cook on low for 6 hours or on high for 3 hours. Stir congee and it’s done when it is thick, but still barely pourable. If it is too thick, add more water by the 1/4 cup. If it is too thin, keep cooking for another 30 minutes. When done cooking, remove ginger and garlic pieces and taste for flavor. Add a pinch of salt and pepper if you want.
- When you are almost ready to serve, prepare toppings. Sear Canadian bacon in a skillet, make jammy eggs (my tutorial), and chop scallions.
- Spoon congee into shallow bowls and top with jammy eggs, Canadian bacon, scallions, and a drizzle of chili garlic sauce.
Leftover congee keeps well in the fridge for up to a week and reheats well in the microwave or stovetop with a splash of water.