Serves 3-4

2 cups cooked rice (If it is frozen, defrost the rice)
4 cups water
2 tablespoons freshly grated ginger (or more if you like)
2 tablespoons of chopped garlic (or more if you like)
1-2 cups of shredded cooked chicken (my rotisserie chicken from Costco often ends up in the porridge.)
1/4 chopped green onions (for the top)
Salt and pepper to taste

1. In a large heavy pot, add the rice and water.

2. Using a wooden spoon break up the rice so that the rice is fully submerged in the water.  Turn on the heat to medium.  Add ginger, garlic, and cooked chicken.

3.  Leave the pot uncovered and bring to a boil, and then reduce heat as to maintain a simmer.  Stir occasionally to make sure the rice is not stuck to the bottom.  If you are not careful and too eager and try and get it to boiling too quickly, you WILL make the rice water overflow and it is a HUGE mess. 

4.  Allow to cook and simmer for about 25 minutes, and the rice has "melted" and lost some of it's shape...it will be silky looking and slightly translucent.  Season with salt and pepper.

5.  Serve with chopped green onions on top.