MM in the Kitchen: Rice Porridge

OH YES.  So good on cold days and nights, not to mention comfort food and something soothing for days when you're under the weather.  I grew up on this stuff!  I always make it with leftover rice from dinner.  Make it with chicken stock instead of water if you can.  Add ginger.  Lots of it.  (A Filipino friend taught me to saute paper-thin slices of it in the pot before adding the rice and stock ... That girl was a genius, and this one little step adds a world of flavor.)  Top the finished porridge with veggies and meats and eggs and pork floss and seaweed and scallions and sesame oil and soy sauce and Chinese sausage and leftover duck and whatever else you want!