Combine 12 cups chicken / veg broth with every 1 1/2 cp jasmine rice in a large stockpot.

Add a couple slices of fresh peeled ginger. Bring to a boil. Turn heat down to simmer and cook for about 1 1/2 hours or until rice turns very smooth and creamy. Stir occasionally.

The rice will break up to porridge-like consistency. Cool the mixture, remove ginger slices and spoon rice into ice cube trays and freeze overnight, then break cubes into freezer bags and store in freezer for up to 2 months.