Lola's Veggie Congee

So there are a million congee recipes out there. I never really liked to stick to one particular recipe, so I decided to make up my own version!! Its delicious, easy and gluten/dairy/sugar free! Congee is great to eat in the winter. Its a rice porridge that originally came from China and is still served in homes and restaurants all over. Heres a random website i found about congee - what is congee?
Okay so on with my congee recipe! I like to not make it very specific because I like people to use their own creativity if they feel like.
You will need:
1 cup rice
2 cups veggie broth
6 cups (and maybe more) water or veggie broth
1-2 teaspoons sesame oil
2 cloves garlic
1 onion
1 large carrot
fresh ginger or 1-2 teaspoons ginger powder
black pepper - a few sprinkles
2-3 tbsp of Bragg's Liquid Aminos
Chopped green onions (enough to sprinkle on top of your congee)
whatever other veggies you desire - You dont have to add any other veggies to this if you dont want. I usually stick with just the carrots and onions/garlic. Sometimes Ill throw in some parsnips, kale, or spinach.

Wash rice, and put in a large pot with the 2 cups veggie broth. Let the stuff boil, then add 4 more cups of water and throw in a splash of Bragg's Liquid Aminos. Let that boil with a cover on, then reduce heat and simmer for a half hour. After a half hour, throw in your veggies, ginger, and sesame oil. Do not put the garlic in yet!! I like to keep the garlic as fresh as possible in my dishes, to keep the antibacterial properties from getting cooked out.
 Keep checking your congee to see if most of the water has evaporated out. If it has, throw in another cup of water, along with another splash of liquid aminos. I do this about 3-4 times throughout the cooking process. The rice soaks up the water and gets bigger and fluffier until it is thick enough to have the consistency of porridge! Brown rice also takes longer to cook than white rice, so expect the congee to take more than an hour or 2.
Okay so its been about 2 hours, and your congee should be almost ready. Throw in your chopped garlic, along with another squirt of liquid aminos, along with some black pepper. Let that cook for another hour or possibly a little less. Keep an eye on it. Cook until your congee has reached a desire consistancy - thick, yet smooth and creamy.
After congee is done, pour some into your favorite bowl, and sprinkle green onions on top, along with another sprinkle of black pepper and serve hot! Enjoy!