I also love to eat rice porridge aka congee. Chicken porridge, that is nice! With soy sauce, a little sesame oil, spring onions, cilantro, ginger and of course chicken. Yummmm.
Well have you tried soaking the rice for more than 12 hours BEFORE cooking it (normal rice consistency)? Grains including rice are supposed to be soaked. Cooking the rice into a soupy liquid breaks down the grain more, similar to the long pre-cooking soak. In the book Nourishing Traditions it is explained how to soak rice. Perhaps that would make a difference. I'm out of town right now so I can't look and see what it says. Perhaps you can find info on http://www.westonaprice.org