Rice congee

Rice Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill.

Etymology

The English term "congee" comes from the Tamil word kañci, a prominent food of ancient Tamil people. The word kañci literally means "that which is boiled or cooked", and is derived from the Old Tamil word kañcivu, meaning "to boil or cook".

Preparation

Rice congee is usually cooked with a large amount of water and for a longer time than regular rice. This results in a thin, often creamy, porridge. It can be made with either whole grain or white rice, depending on the desired texture and taste. The type of rice used can also affect the texture of the congee, with short grain rice producing a smoother, creamier dish and long grain rice giving a firmer texture.

Varieties

There are many regional variations of rice congee. In China, it is known as zhou and is often served for breakfast. In Japan, a similar dish is known as okayu. In the Philippines, it is called lugaw and is often flavored with chicken, garlic, and ginger. In Korea, it is known as juk and is often served as a meal for the sick, as it is believed to be easily digestible.

Cultural significance

Rice congee has a significant cultural role in many Asian countries. It is often associated with home and comfort food, and is a common meal for the sick or elderly. In some cultures, it is also a traditional food for babies and young children.

See also

• List of porridges
• List of rice dishes

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