Add the rice, water, and chicken broth to a large pot over medium-high heat. Once the mixture comes to a boil, turn the heat to low and cover loosely with a lid.

Let the mixture cook for 40-60 minutes, until the rice has fully broken down and the mixture has thickened to your liking. If the rice hasn’t fully broken down and it’s getting too thick, add more water (or broth).

Divide into bowls and top with any toppings you’d like. I love topping with a fried egg, chili crisp, and green onions.

Keep any leftover congee in an airtight container in the fridge.