Congee, or jook, is the Chinese breakfast that quietly became a comfort food for every hour of the day. Jasmine rice simmered far past the point of politeness until the grains collapse into a silky, savoury porridge.
There is almost no technique to it. You add rice to plenty of stock, keep the heat low and stir now and then so nothing catches. The rice does the rest. A slow cooker handles it beautifully overnight if you would rather wake up to it.
The goji berries go in near the end, where they plump and soften and add little flecks of colour and gentle sweetness against the savoury broth. Pile on the spring onion, ginger and fried shallots, because congee is really a vehicle for toppings.
