In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries.
1 cup Thai Jasmine Rice
3 Tbsp Sticky Rice
2 Pandan Leaves
4-6 cups Water
Note: if you don’t serve it immediately the rice will continue to absorb water. This is absolutely fine. Just add more hot water and stir to mix it all up before you serve.