Oat bran rice congee

My congee recipe is always about the same, until recently, I think about some new experiment. Here, instead of using all rice, I use half rice and half oat bran. The flavor turns out plenty pleasant. Rice and oat are quite compatible. The oat bran makes the congee really thick.

Thickness of congee while at the very last stage of cooking:

Congee being served:

This is a very filling congee. Even though the taste of oat is subtle, hubby can really taste the difference. He likes it.