- 1 cup of rice (180mL)
- 4 cups of chicken broth or stock
- or 4 cups of water and 4 chicken bouillon cubes/4 tsp of chicken bouillon powder
- 1/2 cup dried shiitake mushrooms
Optional toppings:
- green onions
- furikake
- soy sauce
- jammy egg
- Rinse the rice until the water runs clear.
- Add the rice and mushrooms to the rice cooker. Fill with chicken broth or water and bouillon to the "porridge" 1 cup line (this should take about 4 cups of liquid).
- Press the "porridge" setting on the rice cooker and let it cook.
- Once the rice cooker is done, stir the congee and add toppings as desired.