Congee (rice porridge) is warming on a cold day or when you’re sick. It cooks in just 10-15 minutes.
I came across this tip to speed up cooking: freeze the rice so that they disintegrate more easily when they become brittle after freezing. Pop them into a rice cooker with plenty of water (topping up the water if necessary) and some bones (that I saved from roast chicken wings from Sainsbury’s – do I taste a mild barbecue flavour? LOL) to lend flavour to the stock.
Eaten with fried diced Spam and a fried egg. Comfort food from my childhood.