Vegan Chinese congee with shimeji mushrooms

Wash one cup of rice three to four times, until the water is clear.

Put the rice in a stock pot over medium-high heat with salt; stir until it starts sticking, then deglaze with two cups of water.

When the water has evaporated, add another two cups; when that has evaporated, add two cups more.

When the rice boils aggressively, take it off the heat to stir so the hot water does not splash up; keep stirring.

When the rice resembles porridge, add one more cup of water and stir a few minutes more.

Add shimeji mushrooms and stir three to five minutes more.

Season at the end with toppings: ginger, peanuts, green onion, sesame oil, soy sauce.