Combine the riceberry, jasmine rice and 3 cups water in a small pot. Bring to a boil, then reduce heat and simmer gently for 30 minutes—you only need to stir it occasionally in the beginning, but once the rice starts to look creamy, stir very frequently to prevent the rice from sticking to the bottom. Add a little more water as needed if the rice dries up too quickly, but don’t add too much because you want it to be as thick as possible at this stage. The rice is done when it is thick, creamy, and the riceberry grains have burst opened.

While the rice is cooking, make the pork meatballs by combining all ingredients in a food processor and blend for 15-20 seconds until it looks smooth.

In a medium pot, add the pork or chicken stock and the soy sauce and bring to a simmer. Using 2 small spoons, drop the pork mixture in little balls into the broth. Once all the pork has been added, bring the broth back to a boil, then add the cooked rice, stirring to break up any lumps and bring it back to a simmer. If the rice is too thick, add more stock as needed. Taste and add salt to taste.

To serve, garnish the congee with julienned ginger, green onions, and white pepper.

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