Homemade congee/jook/rice porridge; you don't need a cold day to make this. It's 77° in NYC (finally spring), but I still had a craving. Mix together chicken broth and ginger, bring it to a boil and put in rice (I prefer Kokuho Rose; the grains are extra plump and shiny). Season with a little bit of salt. Add in century duck egg for extra flavor if you so desire.