Congee or jook is an Asian preparation of rice boiled in water or broth until it cooks down to a porridge-like consistency. You can cook it to the consistency that you like. It’s a good way to treat leftover rice. It’s nice plain for breakfast, or as the first solid food when you’ve been sick.
Lots of good things can be added to it for a more substantial meal. It’s the perfect background for leftover roast meat, poultry, or dried or fresh seafood. A century egg is a popular addition. Fried won ton skins, cilantro, soy sauce, and whatever vegetables you have on hand can be stirred in. Try adding some gingko or pine nuts.
Garnish it with something crunchy on top, like cabbage or pickles.