Cut the Chinese sausages or whatever flavouring you are using into fine dice and set aside.
Then add the Chinese sausages or your chosen flavouring and simmer for a further 5 minutes with the pot uncovered.
Just before serving add the spring onions and fresh coriander.
Serve it at once.
If you like congee can be made in advance.
In this case re heat it slowly and add some more water if the porridge is too thick.
Rice congee is what many Chinese eat for breakfast; it is simply a boiled rice porridge. In various areas of China fried dough bread fermented beancurd pickles preserved salt or spicy mustard greens may be added to the congee. In the south meat chicken roast duck peanuts or fermented eggs are added. Interestingly enough the word congee is a Hindi word and this perhaps indicates the origin of the dish.
The technique used in making congee is to boil the rice and then simmer it slowly. The starch is released gradually thickening the porridge without the rice grains disintegrating. I find shortgrain rice best for making congee but you can use longgrain. In this recipe the rice needs no washing as all the starch is needed to thicken the porridge.