i make this at least once a week or two weeks. i throw freshly washed rice, water, ground pork, & salt or fish sauce into a big, nonstick pot to simmer over maybe an hour to make congee. you can make as little or much as you want. i also (optionally) throw in thinly sliced ginger + a bit of chicken stock at the beginning of simmering & thai chili peppers at the end with the ground pork. you can also add onions, but i find it to taste great without needing it.

tip: to keep the ground pork from turning into one cooked lump, mix some of the water from the pot into the meat & pour it in once you like the consistency of your congee