Congee

Serves 4

Roughly 800ml water
350g cooked white rice
A pinch of ground white pepper
1½ tbsp dark soy sauce
1 tsp toasted sesame oil
40g fresh ginger, peeled and cut into thin strips
40g pickled bamboo shoots, thinly shredded
20g pickled radish, chopped or shredded
3 tbsp pork floss
2 spring onions, thinly sliced
2 tbsp deep-fried shallots
½ a red chilli, thinly sliced

1. Pour the water into a medium-size saucepan and bring to the boil. Add the rice and simmer gently for 20-30 minutes, stirring frequently. You may need to add some water at the end for the congee to reach the desired consistency, which is a little runnier than porridge, the rice having broken up and the water having turned starchy and gloopy.
2. Stir the white pepper into the congee, then divide the rice between the individual bowls and top with the remaining ingredients in the order listed.

http://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipe