Congee

Rinse the rice in several changes of water until it runs almost clear.

Peel the ginger and cut it into fine matchsticks. Finely chop the green onions.

Bring 1.8 litres of water to the boil and add the rice and half the ginger. When it boils again, turn the heat down low, set the lid ajar and simmer for 70 minutes, stirring every 10–15 minutes so the rice doesn't catch on the bottom.

If it gets too thick, add some boiling water: congee should slowly pour off a spoon.

Season with salt and stir: the rice should have broken down into a thick, silky porridge.

Ladle the congee into bowls, drizzle with soy sauce and sesame oil and scatter over the green onions and remaining ginger. Done!