- In a large pot, rinse and drain rice until water runs clear. Then top with 9 cups of water. Cover pot with lid and bring water to boil. When it starts to boil, reduce heat and tilt the lid to allow a small opening to avoid contents from boiling over. Reduce heat and let it simmer for about 20 mins.
- Continue cooking on medium low to low heat, stirring occasionally for another 20-25mins until the rice has the thick, creamy texture of porridge. If porridge gets too thick, add approximately ½ cup of water and keep stirring.
- To serve, ladle congee into bowls. Garnish with sesame oil, green onions, ginger and yew char koay. Serve congee with soy sauce and white pepper on the side.