Any tips on how to cook gruel? I like to cook rice gruel every now and then; however I usually encounter a basic problem.

First off, my rough procedure:


Mix (sticky) rice flour and water homogeneously
Pour into cooking pot (possibly hot, doesn't seem to make much of a difference)
Stir thouroughly during cooking, try not to go too high with the temperature so nothing burns.


What I have observed:

At a certain rice-water ratio, i.e. if I favor rice strong enough in the mixture, my gruel will very quickly turn into a blob of quite viscous mass, that has the undesirable property of not cooking evenly, so that I'm left raw patches of dough.  

I have tried stirring the blob for a long time, but I'm not even sure of whether to use higher heat levels or lower ones; the predicament seems to be


Too much heat leads to burning (if not the blob, then the layer sticking to the bottom; too much burning there and everything tastes burnt)
Too little heat: Not enough heat dissipates into the inner parts of the blob.


I'm not yet sure how to avoid this in the best way; does anybody have a good general procedure?

Oh yeah, my specs:  


Glass-top stove
Stainless steel pot
Lotsa love
Rice gruel or congee is made with whole grain rice like Megha said. Chinese congee has already cooked rice added to a meat broth and cooked long enough so the grains start breaking apart and becomes thickened.

If you attempt to cook glutinous (sticky) rice flour with water, you're making something more like mochi, although the traditional way is to pound cooked rice into mochi. Most home recipes for mochi use the microwave to cook the rice flour and water. If you want rice gruel, I'd advise you to use cooked rice. It's how I do it.