Porridge recipe please!

I normally cook the porridge in fish stock made from boiling fish bones E.g. salmon bones. Then sieve the stock to ensure that there are no bones and proceed to cook the fish porridge with added fish slices. Ginger is optional as some might now like the ginger taste If you want it like congee When the rice and stock is boiling, use a whisk to whisk it till most of the rice is broken up.