Quick congee with pork meatballs from leftover rice

Warm cold cooked rice in the microwave so it absorbs liquid faster.

Blend the rice with just enough stock to get it going, to broken bits of rice, not a smooth puree; coarser or finer to taste.

Pour into a pot, rinse the blender with the remaining stock and add it; simmer at least 10 minutes, 15 for a softer result.

For the meatballs, mix fatty ground pork with pounded garlic, white pepper, soy sauce, fish sauce and sugar; knead together well by hand (or blitz in a food processor for a finer texture).

Freeze any extra mixture, formed into balls or not, for later.

Loosen the thick congee with a touch more water or stock; season with soy sauce and a little fish sauce.

Turn off the heat so the thick porridge does not spatter; drop in bite-sized balls of pork shaped with two teaspoons.

Turn the heat back on and simmer about three minutes until the pork is cooked, adding a touch more water.

Taste; add more soy sauce, or salt to season without darkening it.

Add a pinch of julienned ginger to infuse, then serve garnished with more ginger, green onions and white pepper.