If you like white rice porridge with clear water and complete grain shape, you can usually cook it for 10-20 minutes. If you like very thick white rice porridge with no grain shape at all, you need to cook it for about 1 hour.

Cooking congee is not only about controlling the time, but also the heat. Bring it to a boil over high heat, then turn down the heat, leaving a gap, and cook slowly over low heat. When cooking over high heat, keep stirring to make the rice thicker and prevent it from sticking to the pan; reduce stirring when simmering. When cooking congee, the rice should be cooked in cold water, so that the rice can fully absorb water, and the cooked congee is more fragrant and softer.