I have some leftover asian-marinated pork tenderloin, and decided to put it to use in some congee tonight.
I have the slow cooker, the rice (not leftover), broth, ginger, etc., but I see all sorts of different proportions as far as liquid to rice. I see some with as much as 3/4 cup of rice to 10 cups of liquid, to as little as 1 cup of rice to 7 cups of liquid.
Since I'm using the slow cooker, I'd like to "set it and forget it", so I don't want to keep monitoring liquid levels. Any experienced congee makers know the best proportions to use? I'd like a little more broth than oatmeal consistency, but not a soup.