If you don’t have a jar of yellow-green kroeung in the fridge, you’ll have to make a batch of the Cambodian herb and spice paste first.
Heat the vegetable oil in a small pan or wok then fry two tablespoons of kroeung for a minute or two to wake up the flavours – when you can smell the aromas it’s done. If you like spicy food, you could add the pounded red chilli or chilli paste at this point but note that it will change the colour.
Transfer the kroeung to the rice cooker, then add the rice, water as per the indicator line inside the rice cooker, olive oil, and the suggested mixed vegetables or equivalent vegetables of your choice.
For a traditional Cambodian rice porridge, add the prahok and fish sauce, and salt and sugar to taste. If you’re making a vegetarian or vegan rice porridge, skip the prahok and fish sauce.
Add the white end of the lemongrass stalk, ginger pieces and kaffir lime leaves, stir to combine well, closed the lid and turn on your rice cooker.
When the rice cooker automatically turns off, leave to continue steaming for a few minutes, then open the lid, add 400 ml boiling water, stir in thoroughly, close the lid, and allow to cook for a few more minutes. (Note: the vegetables should be done, but if not done enough for you, transfer the congee to a pot to finish on the stove; the water will evaporate and the rice porridge will thicken, so you’ll have to add more water as necessary.)
Serve in bowls with dishes of garnish on the side, such as finely sliced cucumbers, snake/long beans, water lily stems, banana flower, rice paddy herb, edible flowers, and a caddy of condiments, such as fish sauce, soy sauce, Sriracha etc for guests to customize their congee.