Congee

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Congee

Chinese zhou (rice congee) with rousong and zha cai (with coriander in side bowl)
Type	Porridge
Main ingredients	Rice
Cookbook: Congee   Media: Congee

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Congee (/ˈkɒndʒiː/, derived from Tamil கஞ்சி [kaɲdʑi])^[1][2][3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC,^[4][5][6] congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.

Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles.^[7] In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.^[8]