Congee, or rice porridge, is one of my favorite hearty breakfasts. It’s so easy and economical to make, especially if you use the slow cooker! Don’t skip the jammy eggs!
Add stock, rice, ginger, garlic, and salt to a slow cooker. Stir together and cook on low for 6 hours or on high for 3 hours. Stir congee and it’s done when it is thick, but still barely pourable. If it is too thick, add more water by the 1/4 cup. If it is too thin, keep cooking for another 30 minutes. When done cooking, remove ginger and garlic pieces and taste for flavor. Add a pinch of salt and pepper if you want.
When you are almost ready to serve, prepare toppings. Sear Canadian bacon in a skillet, make soft-boiled eggs (<a href="https://www.crunchtimekitchen.com/soft-boiled-eggs/">my guide</a>), and chop scallions.
Spoon congee into shallow bowls and top with jammy eggs, Canadian bacon, scallions, and a drizzle of chili garlic sauce.
Leftover congee keeps well in the fridge for up to a week and reheats well in the microwave or stovetop with a splash of water.