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)

Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee derives from the Tamil word kanji.

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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