Asian rice porridge dish / From Wikipedia, the free encyclopedia

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Congee (/ˈkɒn/, derived from Tamil கஞ்சி [kaɲdʑi])[1][2][3] is a form of 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 traces to the Baiyue-inhabited lower Yangtze circa 10000 BC,[4][5][6] congee is unlikely to appear before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.

Quick facts: Type, Main ingredients...
Chinese rice congee with rousong and zha cai (with coriander in side bowl)
Main ingredientsRice

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]