Place the brown rice in a food processor and process until the rice is broken into smaller pieces but not turning into powder completely. I usually make 5 cups worth of rice and place 1 cup each individually in a freezer bag and freeze them. I can use them straight from the freezer whenever I need to without thawing
With century eggs in the congee:
Place the rice in a large pot with a lid. Pour in 6 cups of broth and bring them to a rolling boil. Lower the heat and let it simmer until the rice started to gel. If the congee is too thick to your liking, add a bit more broth
Garnish with spring onion, couple drops of sesame oil, 1/2 tsp of white pepper powder and ginger
With century eggs and roasted bell pepper:
Wash the bell pepper and pat dry. Place them on stove top (direct fire) over medium to high heat and let them char all over. Place it in a heat-proof bowl and cover with plastic wrap. Let it sit for about 30 minutes. Uncover and you will be able to easily peel the charred skin off. Slice the bell pepper vertically. Arrange the quartered century eggs in a serving platter. Top with the roasted peppers. Drizzle the sauce and serve with the congee