Bring the water to a boil in a large pot.
Rinse and drain the rice under a tap a couple of times to remove the starch and any impurities.
Add the rice and salt to the pot. Bring the pot to a boil on medium high heat.
Once the water is boiling, simmer for 1 hour on low heat, stirring every 10 - 15 minutes. (If trying a variation, add extra ingredients as detailed in the variation section of the post.)
After 1 hour check the consistency of the congee. Add more boiling water to thin it out or cook it longer to thicken it up.
Once the congee is at the desired state check the seasoning. Add more salt if needed. (If trying a variation, add extra seasoning ingredients as detailed in the variation section of the post.)
Ladle into bowls and top with the garnishes.