Starting on porridge

My mother in law started Janelle on con-gee 2 days ago. She started white rice with fish 'Ngoh Hee' She loves it.

Today i will prepare for janelle, but using japanese rice with fish. I read from brenda's blog, she mentioned that japanese contain more nutritious compared to thai's white rice. I'm not a good cook, hopefully the porridge will be nice for janelle. :) i'm going to follow the below steps (modify abit to suit her age)

Copied from Brenda's blog for reference:

Main Ingredients (yields about 1-1.5 Chinese Rice Bowl of Cooked Porridge)
1 Chinese Spoon Japanese White Rice
1 Chinese Spoon Brown Rice
300ml Clean Tap Water (for slow cooker usage, use hot boiling water)
300-400ml Chicken/Beef/Pork/Veggie Stock
1 big slice Ginger
Lots of love! Heehee

Types of Meat/Fish Used
Pork: Pork Fillet. It comes in a strip, very red in color. Only 1 piece in each pig. Chinese is known as Zhu1 Jing3 Rou4
Beef: Either Tenderloin or Striploin
Fish: Silver Fish, Cod or Threadfin, at wet market is known as 'Ngoh Hee'
Ham: for babies above 24 months

Types of Veggies or Fruits Suitable
Carrot
Parsnip
Pumpkin
Yam
Radish
Turnip
Winter Melon
Sweet Corn
Baby Corn
Garden Peas
Sugar Bean
French Bean
Chickpeas
Lentils
Potato
Sweet Potato
Cauliflower
Broccoli
Spinach (Chinese, English or Baby)
Chinese Cabbage (Sio Pek Choi)
Kai Lan
Celery (for 18 months and above)
Water Chestnut
Apple
Pear

Other Stuff
Tofu
Hard Tofu (Tow Kuah)

Utensils
1 small heavy bottom pot or slow cooker
1 ladle

Garnish
Spring Onions/Chinese Celery
Ground Pepper White/Black

Cook
1a. If using a POT, add the ginger and both rices into the pot with the water to boil in high heat. This will take about 15 minutes.
1b. If using a SLOW COOKER, add the ginger and both rices into the vessel with hot boiling water and bring to boil in high heat. This will take about 20-30minutes.
2. Turn heat to low, add in the pork and half the stock. Allow to slow cook for at least 45minutes. During which, stir as often as you can. If the porridge is getting dry, add stock bit by bit.
3. Add in the sugar beans and cook for another 30 minutes or until tender. Add in stock and stir as it cooks.
4. Cut/Blend the porridge to desired bite size. Shred the pork with a fork to hairline size. Serve warm with or without garnish.