Congee

Congee(/ˈkɒndʒiː/, derived fromTamilகஞ்சி[kaɲdʑi])is a form of savoury riceporridgemade by boilingricein 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 agruel. Since thehistory of rice cultivationin Asia stretches back to theBaiyue-inhabited lowerYangtzecirca 10,000 BC,congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, andpickled vegetables.
Vivid experiences of eating or delivering thin congee as wartime orfamine foodoften feature in diaries and chronicles.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.
The popular English nameCongeederives from theTamilwordகஞ்சி(kañci). The Portuguese adopted the name ascanje, with the first document mentioning the dish and the word in 1563. The English name was adopted from thePortuguese.In China, congee is known aszhou(Chinese:粥;pinyin:zhōu;Cantonese Yale:jūk), with the first recorded reference traced back to 1000 BC duringZhou dynasty. Across Asia, various similar dishes exists with varying names.
By porridge (粥 or 稀飯),Chinese languagesacross the south usually mean rice porridge, while in the north it may refer tocornmeal porridge,proso millet porridge,foxtail millet porridge, orsorghum porridge, reflecting the north–south divide of grain production.
In northwest Shanxi and Inner Mongolia, fermented rice and millet porridge known as 酸粥 (Jin Chinese:[suɤtʂɑo]) is popular. Rice and millet are soaked to allow fermentation, then water is emptied to obtain porridge. The emptied water is served as a drink called 酸米湯 (JinChinese:[suɤmitʰɤu]). The porridge is eaten alongsidepickles, e.g. turnips, carrots, radish and celery. The porridge may be stirred-fried and is called 炒酸粥 ([tsʰosuɤtʂɑo]). The porridge may also be steamed into solids known as 酸撈飯 ([suɤlofã]). While the traditional grain isproso millet, it is mixed with rice when available. Many folk idioms of sourness derive from this dish.
In Shanghai, Suzhou and nearby, an iconic glutinous rice porridge topped by red bean paste, sweet olive syrup and brown sugar is called 
赤豆糊糖粥 (Wu Chinese:[tsʰaʔdɤɦudɑ̃tsoʔ]).Street hawking of this porridge is featured in a well-knownWu Chinesenursery rhyme.
Originated in Guangdong, thecentury eggcongeepeidaansaujuk zuk(Cantonese: 皮蛋瘦肉粥) has become a nationwide hit since the 2000s. It was first tested on the menu ofKFC in Shanghaiin 2002 and later rolled out to all KFCs in mainland China and Taiwan.In 2020, the online food ordering companyEle.merevealed century egg porridge ranked top ten in breakfast orders in almost every Chinese major city as far north as Harbin.
Common regional ingredients go into congee not mentioned above includesalted duck eggs,rousong,zhacai,pickled tofu,mung beansandorgan meats(especiallypig liver).Youtiaois served as a side dish in some Chinese cultures. Congee with multiple ingredients tend to cultivate a reputation as an expensive, festive congee, such asLaba congee.
In Taiwan, congee is known as 糜[mí]inTaiwanese Hokkien, or 稀飯[xīfàn]inTaiwanese Mandarin.Sweet potato,taroroot, orcentury eggis often added for taste. A famous congee dish in Taiwan is themilkfish congee.
Kayu(粥), or oftenokayu(お粥)is the name for the type of congee eaten inJapan,which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1.
Kayumay be made with just rice and water, and is often seasoned with salt.Eggscan be beaten into it to thicken it. Toppings may be added to enhance flavour;Welsh onion,salmon,roe,ginger, andumeboshi(pickled plums) are among the most common.Misoorchickenstock may be used to flavor the broth. Most Japaneseelectric rice cookershave a specific setting for cooking congee.
In Japan, porridge – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to the sick and elderly.For similar reasons it is commonly the first solid food served to Japanese infants, being used to help with the transition from liquids to normally cooked rice, the latter being a major part of theJapanese diet.
A type ofkayureferred to asnanakusa-gayu(七草粥, "seven herb porridge") is traditionally eaten on7 Januarywith special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish,nanakusa-gayuserves as a break from the many heavy dishes eaten over theJapanese New Year.
Kayuis also used inShinto divination rituals.
Zōsui(雑炊)is a similar dish, which uses already cooked rice, rather than cooking the rice in the soup.
Juk(죽;粥;[tɕuk̚]) is a Korean category forporridgesmade by boilingriceor othergrainsorlegumes, such asbeans,sesame,nuts, andpumpkin, with much more water thanbap.Jukis often eaten warm, especially as a morning meal, but is now eaten at any time of the day.
Depending on the ingredients and consistency,jukcan be considered as food for recuperation, a delicacy, orfamine food.It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when one is sick or recovering from bad health.Jukis also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested.It is also sold commercially by many chain stores inSouth Korea, and is a common takeout dish.
There are more than forty varieties ofjukmentioned in old documents.The most basic form ofjuk, made from plain rice, is calledssaljuk(쌀죽; 'rice porridge') orhuinjuk(흰죽; 'white porridge'). Being largely unflavored, it is served with a number of more flavorful side dishes, such asjeotgal(salted seafood), various types ofkimchi, and other side dishes.
Notable varieties includejatjukmade from finely groundpine nuts,jeonbok-jukmade withabalones,yulmu-jukmade fromyulmu(Coix lacryma-jobivar.ma-yuen), andpatjukmade from red beans.
Varieties ofjukinclude:
InMyanmar, congee is calledhsan byokeorhsan pyoke, literally "(uncooked) rice boiled". It is plainporridge, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions.Paired with garnishes of choice. (Fish sauce, chilli flakes, etc.)
InKhmer, congee is calledbabor(បបរ). It is one of the options for breakfast along withkuyteav, another popular Cambodian breakfast dish.Congee is eaten throughout Cambodia both in the countryside and in the cities.
Congee can be eaten plain or with a variety of side dishes and toppings such as soy sauce, added to enhance taste, as well as dried salted fish orfried breadsticks(ឆាខ្វៃ,cha kway).
There are two main versions of congee: plain congee, and chicken congee (បបរមាន់,babor mŏən). It is usually eaten during the colderdry seasonor when someone is sick. After the congee is prepared a variety of toppings can be added to enhance the flavour such as bean sprouts, green onions, coriander, pepper, along with the dried fish and fried breadsticks on the side. The chicken congee is the same as plain congee but contains more herbs and chicken.
InIndonesia, congee is calledbubur, and it is a popular breakfast food.Travellingbubur ayamvendors frequently pass through residential streets in the morning selling the dish.A popular version isbubur ayam, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known ascakwein Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth andkerupuk(Indonesian style crackers). Unlike some other Indonesian dishes, it is not spicy;sambalor chili paste is served separately.
Some food vendors servesatealongside it, made from quail egg or chicken intestine, liver, gizzard, or heart.
On the north coast ofBali, famously in a village called Bondalem, there is a local congee dish calledmengguh, a popular local chicken and vegetable congee that is spicier than commonbubur ayamand more similar totinutuan, using a spice mix of onions, garlic,corianderseeds, pepper and chili.
In another region of Indonesia, the city ofManadoin North Sulawesi, there is a very popular type of congee calledtinutuan, or also known asbubur Manado(Manadonese porridge). It is rice porridge served with ample amount of vegetables. A bit different from the one sold in Java, it is made from rice porridge, enriched with vegetables, includingkangkung(water spinach), corn kernels, yam or sweet potato, dried salted fish,kemangi(lemon basil) leaves andmelinjo(Gnetum gnemon) leaves.
In the eastern parts of Indonesia, the local congee is calledpapeda, which is made fromsagoflour. It is a staple food ofMalukuandPapuanpeople. Usually, it is eaten with yellow soup made fromtunaormubarafish spiced withturmericand lime.
InLaos, congee is calledkhao piak,literally "wet rice" (Lao:ເຂົ້າປຽກ,IPA:[kʰȁ(ː)w.pȉak]). It is cooked with rice and chicken broth or water. The congee is then garnished with fried garlic, scallions and pepper. The dish will sometimes be served with chicken, quail eggs,century eggsoryoutiao. In Laos, congee is usually eaten as breakfast and during the cold season.
In Malaysia, congee is known as porridge or bubur.
Lugaw(pronouncedTagalog pronunciation:[ˈluɡaw]) is theFilipinogeneric term for rice gruel.It encompasses a wide variety of dishes, ranging from savory dishes very similar to Chinese-style congee to dessert dishes. In theVisayanregions, savorylugaware known aspospas.Lugawtypically useglutinous rice(Tagalog:malagkit; Visayan:pilit). It is usually thicker than other Asian congees, retaining the shape of the rice, yet with a similar texture.
Savory versions oflugaware flavored withgingerand traditionally topped withscallionsand toastedgarlic. Dried redsafflower(kasubha) may also be used as a topping, mainly as a visualgarnishand to impart a more appealing yellow tinge to the dish. As with Japanesekayu,fishorchicken stockmay be used to flavor the broth. The most popular variants oflugawincludearroz caldo(chicken),goto(beef tripe),lugaw na baboy(pork),lugaw na baka(beef), andlugaw na tokwa't baboy(diced tofu and pork). Other versions can also usetinapa(smoked fish),palakâ(frog legs),utak(brain [of pig]),dilà(tongue [of pig]), andlitid([beef] ligaments). They are traditionally seasoned withcalamansi,fish sauce(patís),soy sauce(toyò), andblack pepper. It is often served to the ill and the elderly, and is favored amongFilipinosliving in colder climates because it is warm, soft, and easy to digest.
Dessert versions oflugawincludechamporado(lugawwith home-made chocolate topped with milk),binignit(lugawin coconut milk with various fruits and root crops), andginataang mais(lugawwithsweet cornand coconut milk), among others. Like the savory versions, they are usually eaten for breakfast, but can also be eaten as a snack. InHiligaynon-speakingareas,lugawmay refer tobinignit.
InSingapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee.In Singapore, it is considered a comfort food for both breakfast and supper. Teochew porridge dish often accompanied with various small plates of side dishes.Usually, it is served as a banquet of meats, fish egg and vegetables eaten with plain rice porridge. The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables.
InThai cuisine, rice porridge, known asChokorJok(Thai:โจ๊ก,IPA:[tɕóːk], a loanword fromMin NanChinese), is often served as breakfast with a raw or partially cooked egg added.Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small donut-likepathongko, fried garlic, slivered ginger, and spicy pickles such as pickled radish. Although it is more popular as a breakfast dish, many stores specializing inJoksell it throughout the day. Variations in the meat and toppings are also frequently found. It is especially popular during Thailand's cool season.
Plain congee, known askhao tom kui(Thai:ข้าวต้มกุ๊ย), is served at specialty restaurants, which serve a multitude of side dishes to go with it, such asyam kun chiang(aThai saladmade with sliced dried Chinese sausages),mu phalo(pork stewed in soy sauce andfive-spice powder), andmu nam liap(minced pork fried with choppedChinese olives).
NotableJokeateries in Bangkok can be found in areas likeBang RakonCharoen Krung, home to Jok Prince which received theBib Gourmandfrom Michelin Guidebook,Talat NoiinChinatownbesideWat TraimitnearHua Lamphong,and the Jok Chai neighbourhood inLat Phrao, where the dish is available 24 hours a day.Khao tom kuiis found in areas such as theYaowaratandWong Wian Yi Sip Song Karakadakhom(July 22 Circle) neighbourhoods.
In a popular reference within the 2011 US comedy filmThe Hangover Part IIset in Thailand,Jokis described as being a food for ″small babies and very old people″ with ″no taste″ that is nourishment ″everybody can digest″. The reference is used to describe the character of the protagonist Stu Price (portrayed byEd Helms).
In Vietnam, congee (Vietnamese:cháo)is sometimes cooked withpandanleaves or Asianmung bean. In its simplest form (plain riceporridge, known ascháo hoa),it is a food for times of famine and hardship to stretch the rice ration. Alternately, as is especially common among Buddhist monks, nuns and lay persons, it can be a simple breakfast food eaten with pickled vegetables or fermentedtofu(chao).
Despite its ubiquity among the poor, it is also popular as a main dish when cooked with a variety of meats. For example,cháo gàis cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth, and when the chicken is cooked, the meat is sliced and layered on a bed of shredded rawcabbageand slicedscallionsand drizzled with a vinegar-based sauce, to be eaten as a side dish. Other combinations includecháo vịt(duck porridge), which is cooked in the same manner as chicken porridge.Cháo lòng heois made withlòng heo, a variety ofoffalfrom pork or duck with sliced portions of congealed pork blood.Cháois typically served withquẩyon the side.
Cháo bầu dụcis a congee containing pigkidney(bầu dục lợn). A specialty of theHóc Môn DistrictinHo Chi Minh City, it is typically eaten in rural areas of southern Vietnam. Well-knowncháo bầuvendors includeCánh Đồng Hoang,Cô Ba Nữ, andSáu Quẻn.Another typical Vietnamese dish ischáo nấm, a congee with mushrooms.
Youtiaois usually added to congee especially at congee vendors.
It is also common to eatcháowhen ill, as it is believed the porridge is easy to digest while being fortifying. For such purposes, thecháois sometimes cooked with roasted white rice, giving the porridge broth a more nuanced body and a subtle, nutty flavor. In some parts of Vietnam, local customs call for makingcháoas offerings for the "wandering souls" during the BuddhistVu Lansummer feast.
Kanji is a popular dish in the state of Tamil Nadu. Among the working classes, it is a staple nourishing breakfast dish, although consumed often for lunch and dinner as well. In addition, all classes regard kanji as an excellent food during convalescence, for its ability to be easily digested. The different kinds of kanji in Tamil Nadu  includes rice kanji (the most popular): variations of this include sweet rice kanji (milk and sugar/jaggery added to the cooked rice soup) or salt rice kanji (buttermilk and salt added to the rice soup); wheat kanji, mung bean kanji, ragi/millet kanji, multi-grain kanji.
InKarnataka, a plain rice porridge, or the thick supernatant water from overcooked rice, is known asganji(ಗಂಜಿ).Kanji is also prepared with different grains available in different parts ofKarnataka, for example minor millet or pearl millet,finger millet,broken wheat, maize.  In coastal districts of Dakshina Kannada and Udupi ofKaravaliregion of Karnataka state,Ganjimade from parboiled or red or brown rice or white was staple food of most inhabitants of those districts.Also a special type of Ganji is prepared on  the occasion of Dwadashi in Tulu speakingShivalli BrahminshouseholdsEven today still many households in those districts have Ganji as staple food. InKerala, it is eaten as a porridge with green lentils or chutney.Kanjiis prepared with rice orragi. Nuts and spices are added to thekanjidepending on the economic status or health requirements. Ricekanjiis prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usuallyjaggery) or curd (yoghurt) and salt are added.Ragi kanjiis prepared by dryingragisprouts in shade, and then grinding them into a smooth powder. This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste.Ragi kanjican be given to infants after six months. Another kanji preparation usesjevvarisi(sago) inkanji. Sago is dry roasted and powdered with/ without sugar. Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months.
In the Konkan region of Maharashtra in India, congee is known aspez, is a home remedy for treating a fever as it is easy to digest. The farming and manual labour community of the same region, on the other hand, consume on a daily basis in the late morning as a source of energy. Variants of the dish includenachnyachi pez(ambil) which is made with ragi and rice,athwalormetheachi pezis a sweeter version which is made with rice,fenugreekand jaggery, which is usually served to a nursing mother. The rice here is usually eaten boiled, with dry fish, vegetables or pickles.
InGoastate andUdupiandDakshina Kannadadistricts, people usually eat riceganjiin a variant manner made byKannada-speaking,Tulu-speaking orKonkani peoplein and around Udupi and Mangalore (Karnataka,South India). There,parboiledrice (kocheel akkiin Kannada,oorpel aarifor black rice,bolenta aarifor white rice in Tulu orukde tandoolin Konkani) is steamed with a large amount of water.Jain ganji mattare famous in these districts. Usually, simpleganjiwith pickle and milk are served, inJain matts. Fresh coconut is grated, and the resulting milk skimmed and added to theganji(calledpaez or pyaazin Konkani), which is served hot with fish curry, coconutchutney, orIndian pickles. In Goa, it is normally served with dried or fresh cooked fish,papador vegetables.
In the state ofKerala,kanjiused to be considered as a main course, particularly for dinner, by the majority. This is normally taken with roasted coconut chutney, tossedmung beanknown locally aspayar, roastedpappadam(lentil crackers),puzhukku(a side dish consisting mainly of root tubers/underground stems, especially duringThiruvathira); sometimes coconut scrapings are also added to the kanji to increase the flavour. The royal households as well as rich people used to have a special kind ofkanjicalled aspalkanji(lit. 'milk congee') where milk was substituted for water base.During the Malayalam month of Karkkidakam, a medicinalkanjiis made usingAyurvedicherbs, milk and jaggery. Karkkidakam is known as the month of diseases since themonsoonstarts during Karkkidakam.Karikkidaka kanjiis eaten to promote the immune system.
Some households of Kerala used to re-cook leftover rice and all available leftover curries into congee water and take as a mix-mash dish known aspazhamkanji(old congee).
Pazhamkanjimeans old congee (leftover from the previous day). It is not necessarily re-heated with leftover curries.
According to the Indian writerMadhur Jaffrey,kanjiis, or derives from, a Tamil word for "boiling"—which refers to the porridge and also to any water in which rice has been cooked.
Muslims of south India especiallyTamil Muslim,MappilaandBearyprepare special congee duringRamadhancallednombu kanj(lit. 'fasting porridge'). This is prepared by adding spices like turmeric, dry ginger, pepper, onion, and coconut paste to the congee. Sometimes fenugreek seeds are added to it to enhance the flavour.
In the state ofAndhra Pradesh, it is calledganjiinTelugu. Ganji is made by boiling rice in large amounts of water and then the filtered liquid is known as Ganji. Ganji mixed with buttermilk is believed to add to the flavor, and is also suggested by doctors for patients with ailing health.
Kaanjiis a traditionalOdiadish. It is a soup-based dish likedal, but tastes a little sour. It is made of rice starch fermented for a few days in an earthen pot. This is considered a healthy dish as many winter vegetables are used as main ingredients. It is seasoned with mustard seeds and turmeric and served hot..Pakhalais a separate dish with certain similarities to the congee.
In the Buddhist Yāgu Sutta of the Aṅguttara Nikāya (AN 5.207), the Buddha recommends eating rice porridge, "yāgu": "There are these five benefits in rice porridge. What five? It stills hunger, dispels thirst, settles wind, cleans out the bladder, and promotes the digestion of the remnants of undigested food. These are the five benefits of rice porridge.".
InSri Lanka, several types of congee are known askendainSinhalese.Sinhala people use congee as a breakfast, a side dish, an accessory to indigenous medical therapies,and a sweet.Kendacan be prepared with many ingredients, including rice, roasted rice, rice flour, finger millet flour, sago, coconut milk, herbs, tubers,kitulflour, and mung bean. When it is prepared with rice and water only, it is known ashal kenda. If salt is added to bring a much saltier taste, it is known aslunu kenda,a dish commonly used as a supplementary diet in purgation therapy in indigenous medical traditions. If roasted rice is used, the congee becomesbendi hal kenda, utilized to treat diarrheal diseases. If rice flour and coconut milk are the main ingredients, such congee is known askiriya. If finger millet flour and water is used, it is known askurakkan anama. If coconut milk is added, the dish is calledkurakkan kenda. If sago is used, such congee is known assawu kenda. A special type of congee prepared from the byproducts of coconut oil production is known aspol kiri kenda. There are many varieties ofkola kenda, congee with herbs as an ingredient; sometimes, avaidyaorveda mahttaya(a physician trained in indigenous medical traditions) might prescribe a special type ofkola kenda, known under such circumstances asbehet kenda. Sinhala villagers use specific tubers for preparing congee, such asDiascoreaspecies tubers. Ifkitulflour is mixed with boiling water and coconut milk added to it, this special type of congee is known askitul piti kenda.Kendaprepared with mung beans is known asmung eta kenda.
Most of the time,kiriya,kurakkan kenda,sawu kenda,pol kiri kendaandkitul piti kendaare used as sweets. Sugar, candy, dates, raisins, cashew nut, jaggery, and treacle are among the ingredients that may be added to sweeten these congees.
Congee is also eaten bySri Lankan MoorsforiftarduringRamadan. It is also occasionally made with oats.TamilsandMoorsin Sri Lanka call itarisi kanji(ricekanji) and may use chicken or beef for it. It is just as often made with milk (paal kanji), and there are many other combinations with appropriate prefixes in Tamil; One very special type being 'Chithirai' kanji, Chithirai being the Tamil month coinciding with April/May, made for a festival in this month. It is a salty simple kanji with green chilis, onions and coconut milk.
In Nepal, congee is known asjaulo, it can be prepared by mixing pulses like moong or red lentil, or plain with salt and lots of water. It is tempered with fenugreek seeds and ghee. It is consider as light food which is why it eaten in sick days or as light supper.
Baipen is a bland rice porridge from the Maldives. DuringRamadan,Maldivian Muslimsbreak their fast with baipen andRihaakuru. It is eaten withmaskurolhi, a spicy tuna and coconutsambal.
Baipen can be made savory or sweet depending on the occasion, and its preparation varies regionally. InEydhafushi, baipen is fermented for a week before consumption. It is known as 'Honihiru baipen' (Saturday rice porridge) since it is consumed on Saturday.
Among theIndo-CaribbeanTamilCommunity, a dish called "Kandji" or "Kanchi" is made withrice,chickpeas,black eyed peas,onions, gratedcoconuts, andsalt. It is traditionally eaten after apujaand is traditionally offered to Kali Amman (a syncretic mix ofMariammanandKali), the main goddess of the Caribbean Tamil Community (see also:Caribbean Shaktism). The ingredients are traditionally gathered from begging door to door and then constructing the dish in the temple's complex.
InHungary, it is called rizskása, a traditionalHungarian foodin the Hungarian population of Upper-Hungary (todaySlovakia) and is also used as strudel filling.
InPortugal, a traditional soup made of rice and chicken meat is namedcanjaorCanja de galinha. The Portuguese likely picked up the dish from their colonies in Western/Southern India or Sri Lanka; where the soup remains a staple (particularly for the ill). The rice is not cooked for as long as in Asian congee, so it is very soft, but not disintegrated. Traditionally, a boiling fowl containing small, immature eggs is used; the eggs are carefully boiled and served in thecanja. This soup is sometimes served with a freshmintleaf on top. Strongly valued as comfort food, it is traditionally given to people recovering from disease, as in Asia, and in some regions of Portugal, there is even a custom of feeding the mother a strict diet ofcanjain the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies.