I am sorry you have a cold, just when the weather is getting nice too. I look at it as a real comfort food because it is similar to the Japanese Rice Porridge (Okayu) that I used to get as a child when I was sick.
Here is one from the Fresh Ways with Breakfasts and Brunches. Now you can substitute the beef with other meats . I have seen recipes with chicken, shrimp, pork, or even turkey. You can also add an egg in the congee and let it cook during the last 3-5 minutes before serving. It gets poached and is real nice addition.
Hope you are feeling better real soon.
3/4 cup long grain rice
4 cups stock unsalted brown stock or chicken stock
4 cups of water
1 T oil
6 garlic cloves
1/4 cup julienne fresh ginger
1/4 lb bean sprouts
1 cup cilantro leaves
1 lime , cut into 16 wedges
2 T sugar
1 t soy sauce
1 t salt
freshly ground pepper
1/2 lb beef tenderlion, trimmed of fat and cut into thin strips
3 scallions, trimmed and cut into 1/2" lengths.
Put rice and stock and water into a saucepand and bring liquid to boil. Stir mixxture then reduce the heat to medium, and simmer the rice uncovered. Until very soft and begins to break apart- about one hour
While the rice is cooking , heat the oil in a small dkillet over medium heat.Add the garlic, and cook it , stirring often, until it is crisp and brown. four to five minutes.
Transfer the garlic to a paper towel and let it drain. Put the garlic, ginger, bean sprouts, cilantro and lime wedges into small serving bowls and set aside.
About 5 minutes before serving, stir in the sugar, soy sauce, salt and pepper into the hot soup, Add the beef strips and scallions and bring the liquid to a boil . Reduce the heat to medium and simmer sthe soup until the beef is just cooked about 3 minutes.
Ladle the soup in the individual boels. Pass the garnishes seperately inviting the diners to season thier own soups.