In Khmer babar (no the elephant of course).
Depending on serving, us from 2 to 4 cups of white rice. Put double or more amount of water, depending on how liquid you want it.
You can put a multitude of yummy things in congee. I put chicken, parsley, chives, pepper, and salted soybeans. Also shredded pork is good too.
I can't think of an east Asian nation that doesn't serve conjee. I remember getting it even on EVA Air on my way to Taiwan. (I didn't enjoy it because I was afraid of dying on the whole trip there.) Some of the best conjee I've eaten are Korean and Cambodian conjee which sometimes use ingredients that would look weird in western food.