Rice congee (pronounced /ˈkɒndʒiː/) is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji.
In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals.
Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the ...
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Rice congee (pronounced /ˈkɒndʒiː/) is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji.
In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals.
Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.
There are many regional variations of Chinese congees (called zhou in Mandarin Chinese). For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly viscous white porridge. Congees made in other regions may use different types of rice with different quantities of water, thus resulting in a thicker or more viscous product.
It is often eaten with zha cai, salted duck eggs, lettuce and dace paste, bamboo...
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