- Rinse and drain the soaked short-grain rice. Place it into a blender, add in the pine nuts and 2 cups of water. Blend for approximately 3 mins until the mixture turns into a milky white liquid.
- Pour the milky liquid into a pot and cook over medium heat, stirring occasionally for about 2 minutes. Add salt to taste and allow to cook for another 5 minutes, continue to stir.
- The congee will turn into a soupy consistency. Turn heat off and transfer to a serving bowl. Garnish with some pine nuts and serve hot.