Zhōu — Rice Porridge for the Soul
"Comfort in a bowl. When you're sick, tired, or just need a hug from food."
Rinse rice until water runs clear. Optional: freeze rice overnight (breaks down grains faster).
Combine rice, stock, ginger, and salt in a large pot. Bring to boil over high heat.
Reduce to low simmer. Cook 60-90 minutes, stirring occasionally to prevent sticking.
More water = thinner congee. Less water = thicker. Cantonese style is smooth and slightly thick.
The rice should be completely broken down into a creamy porridge. Add more stock if too thick.
Remove ginger. Ladle into bowls. Top with your choice of toppings.
Add diced century egg and marinated pork strips during the last 20 minutes of cooking.
Slice fresh white fish thin. Add to hot congee just before serving — it cooks in 30 seconds.
Pressure cook on high for 30 minutes. Natural release. Stir well to achieve smooth texture.