Start with 4-6 cups of stock and 2-4 cups of water (depending on how concentrated you want to make the congee) for a total of 8 cups of liquid. Put this in your slow-cooker/crock-pot. Add 1 cup of short grain white rice (I like Koda Farms Kokuho Rose). Turn your slow-cooker to low and come back in 6-8 hours. About 20 minutes before you're ready to take it out add about an inch of fresh ginger cut into matchstick size.
This will make 4 servings. Serve it topped with pork, sauteed greens and freshly toasted walnuts - or whatever else you like!
Note: To make this on the stovetop increase the fluid to 10 cups, bring to a boil and then simmer on low until it is ready, probably an hour or so. Again add the ginger 20 minutes or so before its done.
