A slow Sunday congee

Congee is the dish I make when the week has been too loud. It asks for almost nothing except time, and it rewards patience more than skill.

Ratio

Bring everything to a boil, then turn it down until the surface barely trembles. Stir every twenty minutes or so, scraping the bottom. After about two and a half hours the grains give up and the pot turns silky.

Toppings

Scallions, white pepper, a few drops of sesame oil, and whatever is left in the fridge. A soft egg is never wrong.