Congee

Congee (/ˈkɒndʒiː/, 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.

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Congee

Chinese 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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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]