Congee, aka (also known as) jook or porridge, is basically a grain cooked for several hours with meats, nuts, veggies, medicinal herbs, or spices. I was taught at my graduate school, the Academy of Oriental Medicine at Austin, to cook the congee in a crock pot over night. My favorite recipe is to add almonds or walnuts, goji berries, and cinnamon to quinoa, rice, or oatmeal. Water to grain ratio is often about 9 to 1, trust me. It makes a great meal (for a family of 8) from just a cup of grain.
Congee is often used for weak, sick, or convalescing folks because it is so easily absorbed and digested. I love it for breakfast because it's already ready if I started the crock pot the night before. Add savory ingredients to have dinner ready in the evening. New England residents have already watched 6 feet of snow land outside their kitchen window this Winter. I wish them all a comforting pot of congee.
Try these recipes, then experiment on your own