Thanks for sharing the poached egg tip! Sounds super delicious and I can’t wait to try it out next time 🙂

You can. As a matter of fact, my family often use leftover rice for make congee as well. In this case, you need to use way less water because the cooked rice won’t absorb so much as raw rice. The congee texture will be thin, like a soup, not the creamy texture you get by cooking with raw rice.

You can easily make it on stove top. I’m sure slow cooker works as well but I don’t have a good cooking time since I’ve never tested it before.
Here is a tutorial of how to make it on the stove: https://omnivorescookbook.com/how-to-make-congee/
All you need is to follow the ingredients in this recipe (ginger green onion etc), and double the liquid. For the liquid, you can use half chicken broth and half water since it will evaporate a lot. You can also use all chicken broth for an even more flavorful congee.