I've tried various recipes for asian congee (rice porridge), and none of them even approach the sort of subtle flavors I get at restaurants.
I've tried using chicken broth, salt water, and various meats/veggies, but they usually end up tasting like salty boiled rice with included ingredients. Ok, it's not that bad, but it's definitely not quite at the level of subtle flavors that I'm looking for.
The texture is definitely correct (roughly 10:1 water:rice ratio) but I can't seem to get it right. Is there a secret step somewhere - like letting the mix sit overnight, or some missing ingredient? (I tried MSG, but it still didn't taste quite right.)
I also suspect the solution won't be hard to come by - the congees I've loved from restaurants all have looked very simple, with very few ingredients. Definitely NOT chicken-broth based.