Remove the pan from the rice cooker, place the rice inside and wash 2-3 times, or until the water is mostly clear. Make sure the outside of the pan is dry and place it back inside the rice cooker. Fill the pan with the mushroom water and top up with extra water until you reach ‘1’ on the congee scale. Add the mushroom slices, ginger, garlic, and salt, give a gentle stir to combine. Close the lid, select ‘congee/soup’, change the time to 50 minutes and press start.