- After 30 mins of soaking sushi rice in a claypot, drain water and add 1 cup of water to the rice. Cover claypot and bring to boil. Once boiling, turn heat down to the lowest. Remove lid and stir the rice to make sure it doesn’t stick to the bottom of the claypot. Return the lid to the claypot to keep it covered, continue to simmer on lowest heat possible for a further 30 mins.
- After 30 mins of simmering, turn heat off and let it sit with lid on for a further 10 mins. Rice should be soft and thicken by then. Remove lid and serve on individual bowls, followed by your preferred toppings.
- Leftover sushi rice may be used for this recipe. Instead of pre-soaking for 30 mins, add cooked rice into the claypot and 2 times of water to it, example 1 cup of cooked rice to 2 cups of water. Cook stirring occasionally over medium low heat. Adjust consistency of congee to your liking by adding more water.