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Rinse rice: Rinse rice in a colander for 1 minute, using your fingers to swirl the rice under the running water.
Combine and cook: To a large pot, add rinsed rice, broth, water, garlic, ginger, and salt. Cover with the lid slightly ajar and bring to a boil over medium high heat. Then, reduce heat to maintain a simmer. Cook, stirring occasionally, until the rice is soft, about 30 minutes. Uncover and cook, stirring occasionally, until the rice is falling apart and the congee is smooth, about another 15 minutes. (Add more water, if needed, to thin the congee to desired consistency; If congee is too runny, cook longer until thickened).
Season and serve: Taste the congee and add more salt, if needed. Garnish with toppings of your choice and serve hot.