Feel free to adjust the proportion of chicken broth to water to suit your own tastes.
1 cup long grain rice
7 cups water
1 cup chicken stock or broth
Rinse the rice and drain. In a large saucepan, bring the rice, water, and chicken broth to a boil. Simmer, covered, for 1½ hours.
Congee does double duty as a nutritious meal and a beverage replacement. Just as the Chinese frequently serve a thin soup instead of a beverage at the main meal, a bowl of creamy congee takes the place of a beverage at the breakfast table.