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In a sieve, rinse the rice under cold running water. Drain thoroughly, then transfer to a medium Dutch oven.
Cover with 8 cups of cool water, sprinkle in the salt, then bring to a boil over high heat.
Turn heat to medium-low, and cook, partially covered and stirring occasionally, until the rice takes on the consistency of porridge, about 1½ hours.
When ready to serve, divide the congee between 4 bowls and top each with garnishes. Works great with chili oil, crispy shallots, scallions, poached eggs etc.