1. Soak rice in fresh water for thirty minutes. Strain the rice, then place it in a large pot with salt and five cups of water. Bring to a boil, then reduce heat to medium-low. Cook for thirty minutes. Add sesame oil and cumin powder. Reduce heat to low. Add 3 cups of water over the next hour, stirring occasionally. Cook until the rice breaks down into a thick consistency, resembling rice pudding or risotto.

For the Soup

1. Place eggs in a small saucepan with enough water to fully cover them. Bring water to a boil. Remove from heat, cover, and cook for exactly five minutes. Remove from the saucepan immediately and run eggs under cold water for at least a minute. Crack the shells off the eggs and set aside until ready to serve.
2. To serve, place about a cup of congee into a bowl. Garnish with cooked string beans, or any other vegetable of choice, a handful of cilantro, cashews, and a soft-boiled egg, sliced in half. Add a splash of soy sauce over the congee, and eat immediately.