Pour rice into a rice cooker. Add enough broth and water to bring the water level up to the "3 cup" line. Reserve remaining liquid.
Set your rice cooker on the "porridge" setting (if there is one); if there is no "porridge" setting, run it through one cycle. After the cycle is complete, lift the lid and stir the rice. Continue to cook the porridge, uncovered (using another cycle) until the porridge is thick and soupy. (Note: when I made my congee the first time using my rice cooker,it turned out pretty watery. I ended up transferring the entire batch of congee to a small saucepan on the stove over low heat, added any remaining water/liquid that I hadn't used -- about one extra cup of liquid. Then I simmered it for about 10-15 minutes until I got the consistency I wanted.)
While the rice is cooking, fill a medium sized bowl with ice and water and set aside. Bring a small pot of water to boil. Slowly lower the eggs into the water, one at a time, and boil for 6 minutes. Remove immediately and plunge into the ice water bath.
Heat a small saucepan over medium heat. Add canola oil and let heat for about a minute until the oil is shimmering. Add the garlic, stirring and monitoring frequently. Saute the garlic until just golden brown and immediately remove from heat. Remove the garlic with a slotted spoon and transfer to a paper towel to absorb excess oil.
Arrange your toppings on the table. Crack and peel your eggs. Spoon porridge into bowls and let everyone pick their own toppings.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/02/congee-chinese-rice-porridge.html