| Rice congee | |
|---|---|
| Cambodian name | |
| babar | |
| Chinese name | |
| Mandarin | 粥 zhōu (IPA: ) |
| Shanghainese | 粥 tzoq (IPA: ) |
| Cantonese | 粥 juk (IPA: ) |
| Min Nan | 糜 beí |
| Hakka | 粥 zuk5 (IPA: ) |
| Filipino name | |
| lugaw | |
| Spanish | arroz caldo |
| Japanese name | |
| Kanji | 粥 or 白粥 |
| Hiragana | かゆ or おかゆ |
| Romaji | kayu or okayu |
| South Asian names | |
| Tamil | kanji |
| Malayalam | kanji |
| Bangla | jau (IPA: ) |
| Korean name | |
| Hangul | 죽 |
| Hanja | 粥 |
| Revised Romanization | juk |
| McCune-Reischauer | chuk |
| Malaysian name | |
| bubur | |
| Burmese name | |
| san byoke | |
| Thai name | |
| โจ๊ก (joke) | |
| Vietnamese name | |
| Quốc Ngữ | cháo |
| Chữ nôm | 粥 |
| Taiwanese name | |
| (POJ: muê) | |
The 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. It is usually eaten as a savoury, with zha cai, lettuce and dace paste, bamboo shoots, wheat gluten, meat, or with other condiments, or plain. It is sometimes eaten with meat or century egg added near the start of making the congee. Sometimes when the congee is ready, savoury items like minced beef and fish are scalded with the boiling congee which cooks the meat. Other seasonings, such as white pepper and soy sauce, may be added. Alternatively, fish can be grilled and mixed in to provide a texture different from the watery congee. Occasionally, a sweet version is prepared by mixing rice congee with red beans and sugar for certain traditional festivals. Congee is often served with peanuts and usually topped with scallions.
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.
More on [ Rice congee ]

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