Pressure Cooker Rice Porridge

Ingredients: 
100g rice
1.3 liters water + stock
Spoonful of oil -- not necessary
Salt
Soy sauce

Throw everything in the electric pressure cooker and cook at high pressure for 20 minutes.

Release pressure and open the pot. Stir, then put it back in the pressure cooker for another 10 minutes. At this point, you may also add meat or meatballs.

Notes: 
I've found that leaving it in the pressure cooker for 30 minutes straight causes the rice to clump at the bottom. I'm afraid of burning the porridge, plus the texture seems more silky if I give it a stir part way through.

Pork scotch fillet does wonderful things sitting 10-15 minutes in the pressure cooker.

Nasi Lemak | Coconut Rice

Ingredients: 
100g long-grain rice
2g salt
1 clove
One thin slice of ginger
100-150g coconut milk
1 Pandan / Screwpine leaf -- if you can find it

Rinse the rice. Add the coconut milk plus enough water to cook the rice. Drop in the rest of the ingredients and cook as per normal.

Notes: 

Long-grain rice usually needs anywhere from 1.5 to 2.5 times more water than rice, by weight. I find that with the coconut milk, you need a bit less liquid in total than when you just use water, about 10-20% less.

Avoid using Japanese rice for this recipe.

The coconut milk needs to make up roughly half to two-thirds of the liquid.

In a pinch, you can use a single corner of a star anise, but clove works significantly better.

100g makes for a very small amount of rice. I normally cook at least 300g for two people.

This recipe is scalable. Provided you do not put in too much liquid or salt, the rice will still be edible.

The salt is necessary to balance out the flavour of the coconut milk.

Sous Vide Chicken Porridge

Ingredients: 
75g rice
600g chicken stock -- it should be thick enough to gel solid when cold
2g salt
2 spring onion stalks -- the white bit minus the roots plus a bit of the green part
small knob of ginger
sesame oil -- about a teaspoon or so
soya sauce -- just a few drops

Put all of the ingredients into a 500ml mason jar and sous vide for 4 hours at 65C, then another 8 hours at 75C.

Notes:
The stock was cold when it went in.
This is under salted, but you're meant to serve this with soy sauce and white pepper at the table anyway.

Tasting Notes:
The rice to stock ratio needs to go up, unless you are after a more Teochew style gruel. I will try 100g rice to 600g stock the next time.
Temperature needs to increase as well. When I checked it at 4 hours at 65C, the rice was still solid little grains. I will try 75C or 80C the next time for 8 hours.
(The only recipe I found online for Sous Vide congee suggested 90C for 1.5 hours, but I am aiming for an overnight recipe, at least until I get a sous vide machine with a timer.)
If you want to serve it piping hot, you will need to bring it to boil on a stove top.
I might reduce the salt the next time -- it was salty enough to not need extra flavorings.