Congee is a hot rice cereal often served for breakfast in many different Asian cultures. Made from rice cooked in water or stock until it loses its structure and becomes thick and porridge-like, congee is usually quite bland, acting as a blank canvas for strongly flavored and textured toppings. Here we incorporate a few simple additions like dried mushrooms to give our congee a little more oomph, but feel free to leave them out if you prefer the more traditional flavor. Using June Oven’s Slow Cook mode, you can make this in as little as 3 hours, or you can start it on Low the night before so it’s waiting for you to enjoy in the morning.