Early in our marriage there was a year it was just the two of us for Thanksgiving (my wife worked for a small daily newspaper, so holidays weren’t guaranteed.) After we had done everything we could think of with the leftovers, we consulted the Betty Crocker International cookbook and decided to try congee rather than carcass soup. It was good, but pre pressure cooker it wasn’t worth the time. Time to try it again with fresher ingredients and better equipment. Plus, 35 or so years on I’ll probably appreciate the porridge consistency more.
I saw a few YT videos on how to make it, and it seems to be something made in a Crock Pot (or, back in the day, set on a low-fired stove) overnight, for breakfast.
My Chinese relatives live on Chicken. And Rice. And Chicken Rice. And sometimes (particularly the old ones) Chicken Rice Porridge (probably with just chicken stock added, made from the bones and scraps of the many chickens).
My mother is from Korea. She likes rice, and rice soup, and rice porridge, but given her preference, it’s going to be a vegetable soup/porridge.
Jook is always something I mostly was fed only when I was sick growing up, so I still associate it with that.
My father would make it every now and then (and still makes it occasionally), and whenever he does he makes a big pot and goes through the fridge and just tosses in pretty much whatever he finds. It’s “Dad’s Surprise Jook.” You never know what’s going to be in there.
Asians really know how to do rice porridge! Congee is good, but Indonesian bubur is even more insanely good. It’s really about the toppings, just like luscious popcorn is about the salt, butter, and more exotic flavorings like cheese, sugar, chili powder, or whatever.
Indonesians top their bubur ayam (literally, chicken-rice porridge) with, among other things:
shredded cooked chicken
ketjap manis (sweet soy sauce - you can make it yourself by combining soy sauce and honey)
sambal (a paste of extremely hot chili peppers)
finely chopped green onions
crunchy soy beans (like corn nuts, but with soy)
a local chicken jerky; any shredded jerky would be a reasonable substitute
finely chopped hard boiled eggs
more intensely flavorful chicken broth
…and probably six or seven other things I’m forgetting. Anyway, the point is: be creative! A good basic rice porridge, well flavored with chicken broth and/or coconut milk, is a palette for you to add all kinds of deliciousness.
Your basic recipe sounds great. (Possibly vary by substituting some coconut milk for part of the water, or add part of a packet of powdered coconut milk to the existing mix).