Taiwanese Savory Rice Porridge (Congee)

Rinse the short-grain white rice under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice and chicken broth. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the rice grains have broken down and the porridge has thickened to your desired consistency.

Stir in the salt, white pepper, and sesame oil. Taste and adjust seasonings as needed.

Ladle the hot congee into individual serving bowls.

Garnish each bowl with sliced green onions and fried shallots, if using. Serve immediately.