Glad it came out fine.
Nevertheless, I would go along with what Keith_W said. I, too, am Cantonese and I would expect my congee ("jook"; 粥) to look like what he described. The "watery" version with separate rice grains floating in it is typical of Teochew (Chiu Chow; 潮州) "jook", amongst others. I normally start with a 1:8 ratio of uncooked rice to liquid and add more as needed. And, yes, I definitely concur with his comments about "overcooked" congee becoming just a pot of paste with no texture; as well as having to add more water when reheating leftovers. I would say it is not possible to reheat it *without* adding more water if one wishes to get a decent congee.
Is there a reason why you wish to cook it so slowly for such a long time? If done on the stove top it takes just 1 to 1 1/2 hours to get a nice congee with nice texture.
One variation I sometimes do is to sauté LOTS of finely julienned fresh ginger and maybe just a wee bit of smashed garlic till the ginger is just beginning to brown, add cut-up short-cut (against the bone) pork spare ribs with plus sea salt to taste, sauté until the mixture has lots of fond,* then add water/stock (8-10 parts) and simmer for maybe 1/2 hour or so. Raw rice** (1 part) is then added and the mixture stirred and simmered for somewhere between 1/2 to 1 hour more, depending on my mood and texture desire that day. Typically I would eat a bowl of this with chopped green onions, cilantro, "Tung Choy" (Tianjin preserved vegetables) and fried (browned, crispy) sliced shallots.
* Sometimes I add in other stuff as well - e.g. "Ja Choy" (Preserved mustard stems; 榨菜) (Google it). It gets sautéed here with the meat. I think this would go well with shredded duck meat too. Preserved turnip is another addition that might be made.
** I tend to use long-grain (Basmati, even) rice for congee. I find that short-grain stuff gives too thick and gummy a result.
Edited by huiray, 13 December 2012 - 06:29 PM.