Once your congee is cooked and the rice is soft, I like to move the pot off the heat and put a lid on it for 20 minutes. The 20 minutes lets the rice steam in the residual heat so that it can soften further so that the rice can break apart more easily. After that 20 minute waiting period, I like to whisk or vigorously mix the congee for about 3-4 minutes - this helps break down the rice further into smaller pieces to make it even creamier and softer.