Savory Congee with Shiitake Mushrooms and Ginger

Rinse the rice in a fine-mesh sieve until the water runs clear.

In a medium saucepan or pot, combine the rinsed rice, water (or broth and water), rehydrated shiitake mushrooms, and grated ginger.

Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is very soft and the mixture has thickened to a porridge-like consistency. Stir occasionally to prevent sticking.

Stir in soy sauce, salt, and white pepper to taste.

Ladle the congee into bowls. Drizzle with sesame oil, garnish with chopped green onions, and toasted sesame seeds.

Serve hot.