I have recently become devoted to congee for breakfast. This is Chinese rice porridge, and I usually make it with Thai (jasmine) rice, diced carrot, edamame (baby soya) beans, and then season it with sesame oil, bit of white miso, salt, bit of ginger if I can, and sometimes a splash of tamari. It's lovely, but white rice isn't the healthiest option out there and I'd like to improve the nutritive value. The problem is that white rice releases the starch you need to get a porridge consistency in a way that brown rice doesn't. I know that congee is traditionally cooked slowly for hours, but I can get mine ready in 30 min or less and I want to keep it that way. I'm thinking of making a blend of Thai rice with other grains, perhaps some sesame seeds too. What do you reckon would work, and what should the proportion of Thai rice be in order to keep the porridgey consistency? In addition, does anyone have any other suggestions for veg that can be added from frozen? I'm disabled, so I'm not going to be chopping anything for breakfast, I just grab a bag from the freezer (and my support workers are chopping up batches of organic carrots for me to freeze). I might consider trying a cheesy version with nutritional yeast if I can get the flavours right, and I've just been staring thoughtfully at a frozen packet of baby broad beans.