View source for Congee

{{Short description|Asian savoury rice porridge dish}}
{{Use dmy dates|date=November 2018}}
{{More citations needed|date=April 2011}}
{{Infobox food
| name = Congee
| image = Chinese rice congee.jpg
| caption = [[Chinese cuisine|Chinese]] ''zhou'' (rice congee) with ''[[rousong]]'' and ''[[zha cai]]'' (with [[coriander]] in side bowl)
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| type = [[Porridge]]
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| main_ingredient = Rice
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{{Contains special characters|Indic}}
'''Congee''' ({{IPAc-en|ˈ|k|ɒ|n|dʒ|iː}}, derived from [[Tamil language|Tamil]] {{lang|ta|கஞ்சி}} {{IPA|ta|kaɲdʑi|}})<ref>{{cite web |title=Definition of CONGEE |url=https://www.merriam-webster.com/dictionary/congee |website=www.merriam-webster.com |date=22 July 2023 |language=en}}</ref><ref>{{cite book|year=1903|author=Yule, Henry, Sir|authorlink=Henry Yule|title=Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive.|chapter=|url=https://dsal.uchicago.edu/cgi-bin/app/hobsonjobson_query.py?qs=CONGEE&searchhws=yes|quote=It is from the Tamil kanjī, 'boilings.'}}</ref><ref name="scmphistory">{{cite news |last=Lim |first=Lisa |title=Where the word congee comes from – the answer may surprise you |url=https://www.scmp.com/magazines/post-magazine/article/2119163/where-word-congee-comes-answer-may-surprise-you |website=Post Magazine |publisher=South China Morning Post |access-date=22 August 2021 |date=10 November 2017}}</ref> is a form of savoury 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|history of rice cultivation in Asia]] stretches back to the [[Baiyue]]-inhabited lower [[Yangtze]] circa 10000 BC,<ref>{{cite journal|title=The Occurrence of Cereal Cultivation in China|first=Tracey L-D|last=Lu|date=2006|journal=Asian Perspectives|volume=45|issue=2|pages=129, 135, 138|doi=10.1353/asi.2006.0022 |hdl=10125/17249 |s2cid=162414736 |hdl-access=free}}</ref><ref>{{cite journal|title=Archaeological and genetic insights into the origins of domesticated rice |first1=Briana L. |last1=Grossa|first2=Zhijun|last2= Zhao|date=2014|journal=Proceedings of the National Academy of Sciences of the United States of America|volume=111|issue=17|page=6191|doi=10.1073/pnas.1308942110 |pmid=24753573 |pmc=4035933 |bibcode=2014PNAS..111.6190G |doi-access=free }}</ref><ref>{{cite journal|title=Multiple indicators of rice remains and the process of rice domestication: A case study in the lower Yangtze River region, China|first=Yongchao|last=Ma|date=2018|journal=PLOS ONE|volume=13|issue=12|page=2|doi=10.1371/journal.pone.0208104 |pmid=30507965 |bibcode=2018PLoSO..1308104M |doi-access=free |pmc=6277086}}</ref> congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and [[Chinese pickles|pickled vegetables]].
Vivid experiences of eating or delivering thin congee as wartime or [[famine food]] often feature in diaries and chronicles.<ref>{{Cite magazine|magazine=黃花崗雜誌|issue=70–71|page=65|date=July 2021|title=一個愛國知識份子的流亡生涯——陳嘉遠先生日記（1950.9.1-9.30）|last=陳嘉遠|url=https://play.google.com/store/books/details?id=2yA3EAAAQBAJ}}</ref> 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.<ref>Robert Saunders (1789) "Boutan & Thibet", ''Philosophical Transactions of the Royal Society'' Vol. 79, p. 101</ref>
== Etymology ==
The popular English name ''Congee'' derives from the [[Tamil language|Tamil]] word {{wikt-lang|ta|கஞ்சி}} (''kañci''). The Portuguese adopted the name as ''canje'', with the first document mentioning the dish and the word in 1563. The English name was adopted from the [[Portuguese language|Portuguese]].<ref>{{cite web|url= https://www.scmp.com/magazines/post-magazine/article/2119163/where-word-congee-comes-answer-may-surprise-you |title= Where the word congee comes from – the answer may surprise you |first=Lisa |last=Lim |date=10 November 2017 |website=South China Morning Post }}</ref> In China, congee is known as ''zhou'' ({{zh|c=粥|p=zhōu|cy=jūk}}), with the first recorded reference traced back to 1000 BC during [[Zhou dynasty]]. Across Asia, various similar dishes exists with varying names.
== Varieties ==
=== East Asia ===
==== China ====
By porridge (粥 or 稀飯), [[varieties of Chinese|Chinese languages]] across the south usually mean rice porridge, while in the north it may refer to [[cornmeal|cornmeal porridge]], [[proso millet|proso millet porridge]], [[foxtail millet|foxtail millet porridge]], or [[sorghum|sorghum 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]]: {{IPA|cjy|suɤ tʂɑo|}}) 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 ([[Jin Chinese|Jin]] Chinese: {{IPA|cjy|suɤ mi tʰɤu|}}). The porridge is eaten alongside [[Chinese pickles|pickles]], e.g. turnips, carrots, radish and celery. The porridge may be stirred-fried and is called 炒酸粥 ({{IPA|cjy|tsʰo suɤ tʂɑo|}}). The porridge may also be steamed into solids known as 酸撈飯 ({{IPA|cjy|suɤ lo fã|}}). While the traditional grain is [[proso millet]], it is mixed with rice when available. Many folk idioms of sourness derive from this dish.<ref name="Zhao Xirong 2">{{cite news|title=东拉西扯唠酸粥（二）|date= 2023-06-05|last= 赵喜荣|work=府谷故事|publisher=府谷县委史志研究室|url=https://mp.weixin.qq.com/s/CPt_a6nVmkcAHRL2V7fA9Q  |archiveurl=https://archive.today/20230827155049/https://mp.weixin.qq.com/s/CPt_a6nVmkcAHRL2V7fA9Q |archivedate=2023-08-27}}</ref><ref name="ordos daily 20221129">{{cite news|title=可口的烂腌菜|work=鄂尔多斯日报|last=若希|date=2022-11-29|page=6|url=http://www.ordosnews.com/wenlv/2022-11/29/content_430080.html|archiveurl=https://web.archive.org/web/20230825100032/http://www.ordosnews.com/wenlv/2022-11/29/content_430080.html |archivedate=2023-08-25}}</ref><ref name="Du 2022">{{cite news|title=准格尔的酸味|last=杜洪涛|date=2022-11-07|work=內蒙古日報|url=http://szb.northnews.cn/nmgrb/resfile/2022-11-07/06/nmgrb2022110706.pdf |archiveurl=https://web.archive.org/web/20230821043108/http://szb.northnews.cn/nmgrb/resfile/2022-11-07/06/nmgrb2022110706.pdf |archivedate=2023-08-21}}</ref><ref name="Fugu 2018">{{cite news|title=府谷酸捞饭、酸稀粥、酸米汤，只属于我们府谷人的味道|work=府谷报|publisher=府谷县融媒体中心|last1=魏二保|last2= 王二永|date=2018-01-18|url=https://mp.weixin.qq.com/s?__biz=MjM5ODc0OTA4MQ==&mid=2649782513&idx=3&sn=62146bdf3835f6889ccd8a905ac4684b}}</ref><ref name="youdu">{{cite news|title=准格尔的酸粥！口水直流|date=2019-01-13 |last= 闫桂兰|work=右读|via=准格尔旗发布|url=https://www.thepaper.cn/newsDetail_forward_2853841}}</ref><ref name="sour wubu">{{cite book|title=吴堡方言调查研究|date=2014|last1=邢向东|last2=王兆富|publisher=中华书局|pages=43, 44, 48, 51, 61, 150}}</ref>
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]]: {{IPA|wuu|tsʰaʔ dɤ ɦu dɑ̃ tsoʔ|}}).<ref name="lifeweek">{{Cite news|title=桂花赤豆汤粥，甜得讲究 |work=三联美食|publisher=三联生活|location=Beijing|url=https://www.lifeweek.com.cn/article/178107|archiveurl=https://web.archive.org/web/20230827155720/https://www.lifeweek.com.cn/article/178107 |archivedate=2023-08-27}}</ref><ref>{{cite book|title=上海话大词典|last=钱乃荣|date=2007|publisher=上海辞书出版社| url=http://www.shanghainese.info/download/wugniu/%A1%B6%C9%CF%BA%A3%BB%B0%B4%F3%B4%CA%B5%E4%A1%B7.pdf|archiveurl=https://web.archive.org/web/20210407030033/http://www.shanghainese.info/download/wugniu/%A1%B6%C9%CF%BA%A3%BB%B0%B4%F3%B4%CA%B5%E4%A1%B7.pdf|archivedate=2021-04-07|pages=49, 56}}</ref> Street hawking of this porridge is featured in a well-known [[Wu Chinese]] nursery rhyme.<ref>{{Citation|title="音频"|last=予安老师| url=https://res.wx.qq.com/voice/getvoice?mediaid=MzUzNjYwNjI1NF8yMjQ3NDg3NTgz}}. In {{cite news|title=笃笃笃，卖糖粥……小辰光，我们常哼的童谣，你还记得吗？|url=https://mp.weixin.qq.com/s/9Kdj05ITd31g5XxIE-wtkg|editor=更苏州 |date=2018-08-03 }}</ref><ref>{{cite book|title=笃笃笃,卖糖粥——100首上海里弄童谣 (附光盘)|last1=郑土有|last2=王士均|date=2006|publisher=华东师范大学出版社|url=https://wap.libaclub.com/t_123_4474069_1.htm|archiveurl=https://web.archive.org/web/20230828165012/https://wap.libaclub.com/t_123_4474069_1.htm|archivedate=2023-08-28}}</ref><ref>{{cite news|title=闲说苏州（7）旧时街头交响（上）|last=冯大诚|work=科学网|date=2012-04-16| url=https://blog.sciencenet.cn/home.php?mod=space&uid=612874&do=blog&view=me&classid=167213&page=4|archiveurl=https://web.archive.org/web/20230831041425/https://blog.sciencenet.cn/home.php?mod=space&uid=612874&do=blog&view=me&classid=167213&page=4|archivedate=2023-08-31}}</ref>
Originated in Guangdong, the [[century egg]] congee ''peidaansaujuk zuk'' ([[Cantonese]]: 皮蛋瘦肉粥) has become a nationwide hit since the 2000s. It was first tested on the menu of [[KFC in China|KFC in Shanghai]] in 2002 and later rolled out to all KFCs in mainland China and Taiwan.<ref>{{cite news|title=肯德基大打"本土"牌 金针鸡丝汤月底上市|date=2022-12-09|work=江南时报|last=周锡娟|location=Wuxi|via=Sina|url=https://finance.sina.cn/sa/2002-12-09/detail-ikknscsi0700427.d.html }}</ref><ref>{{cite news|title=乱弹东西(十六): 肯德基的皮蛋瘦肉粥和麦当劳的金牌饮料|date= 2005-03-30| last=草梅 | work=e-yep.com|url=http://www.e-yep.com/articleCH/20646.html|archiveurl=https://archive.today/20230828175719/http://www.e-yep.com/articleCH/20646.html |archivedate=2023-08-28}}</ref> In 2020, the online food ordering company [[Ele.me]] revealed century egg porridge ranked top ten in breakfast orders in almost every Chinese major city as far north as Harbin.<ref>{{cite news|title= 中国人的早餐藏着什么秘密|work= 网易数读|last=严珏|date=2020-08-21 | url=https://www.huxiu.com/article/377163.html  |archiveurl= https://web.archive.org/web/20200822181847/https://www.huxiu.com/article/377163.html |archivedate=2020-08-22}}</ref><ref>{{cite book|title=2017年中国互联网本地生活服务蓝皮书| last=饿了么|publisher=饿了么|date=2018-01-20 | url=https://freewechat.com/a/MzA3NDM1NTY0Nw==/2651373498/1|archiveurl=https://web.archive.org/web/20230822141326/https://freewechat.com/a/MzA3NDM1NTY0Nw==/2651373498/1 |archivedate=2023-08-22}}</ref>
Common regional ingredients go into congee not mentioned above include [[salted duck egg]]s, ''[[rousong]]'', ''[[zhacai]]'', [[pickled tofu]], [[mung bean]]s and [[offal|organ meats]] (especially [[pig liver]]). ''[[Youtiao]]'' is served as a side dish in some Chinese cultures. Congee with multiple ingredients tend to cultivate a reputation as an expensive, festive congee, such as [[Laba congee]].{{citation needed|date = March 2024}}
====Taiwan====
In Taiwan, congee is known as 糜 {{IPA|nan-TW|mí|}} in [[Taiwanese Hokkien]], or 稀飯 {{IPA|cmn-TW|xīfàn|}} in [[Taiwanese Mandarin]]. [[Sweet potato]], [[taro]] root, or [[century egg]] is often added for taste. A famous congee dish in Taiwan is the [[milkfish congee]].{{citation needed|date = March 2024}}
==== Japan ====
[[File:Rice porridge breakfast by Vicky f04 in Kyoto.jpg|thumb|left|Rice porridge breakfast in [[Kyoto]]]]
[[File:Nanakusa gayu on Nanakusa no sekku.jpg|thumb|''Nanakusa-gayu'', seven-herb porridge|alt=Grains of white rice still hold their shape in brothy porridge mixed with green herbs]]
{{Nihongo||粥|Kayu}}, or often {{Nihongo||お粥|okayu}} is the name for the type of congee eaten in [[Japan]],<ref>{{cite web |url=http://japanesefood.about.com/od/rice/r/okayu.htm |title=''Okayu'' recipe |publisher=about.com |access-date=2 May 2007 |archive-date=28 January 2007 |archive-url=https://web.archive.org/web/20070128030212/http://japanesefood.about.com/od/rice/r/okayu.htm |url-status=dead }}</ref> which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipe of using water to rice ratio of up to 20:1.<ref>{{Cite web |title=お粥（全粥・七分粥・五分粥・三分粥・重湯） |url=https://www.hokeniryo.metro.tokyo.lg.jp/nisitama/hokeneiyou/eiyousyokuseikatsu/fureiuyobou/recipe/porridge.html |access-date=2024-11-25 |website=東京都保健医療局}}</ref>
''Kayu'' may be made with just rice and water, and is often seasoned with salt. [[Egg (food)|Eggs]] can be beaten into it to thicken it. Toppings may be added to enhance flavour; [[Allium fistulosum|Welsh onion]], [[Salmon as food|salmon]], [[roe]], [[ginger]], and ''[[umeboshi]]'' (pickled plums) are among the most common. ''[[Miso]]'' or [[Chicken as food|chicken]] stock may be used to flavor the broth. Most Japanese [[electric rice cooker]]s have 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.<ref>{{cite book|url=https://books.google.com/books?id=21251aZNevcC&q=okayu+japan+sick+ill&pg=PA57 |title=The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto … - Beth Hensperger – Google Books |date=2010-03-31 |access-date=2012-11-24|isbn=9781458769589 |last1=Hensperger |first1=Beth |publisher=ReadHowYouWant.com }}</ref> 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 the [[Japanese cuisine#Traditional cuisine|Japanese diet]].
A type of ''kayu'' referred to as ''[[Nanakusa-no-sekku|nanakusa-gayu]]'' ({{lang|ja-Hani|七草粥}}, "seven herb porridge") is traditionally eaten on [[Nanakusa no sekku|7 January]]<ref>{{cite book|url=https://books.google.com/books?id=u1OMoSSSEkQC&q=nanakusagayu&pg=PT206 |title=ジャパン: 四季と文化 - Clive W. Nicol – Google Books |access-date=2012-11-24|isbn=9784770020888 |last1=Bester |first1=John |last2=Carpenter |first2=Juliet |year=1997 |publisher=Kodansha International }}</ref> with special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish, ''nanakusa-gayu'' serves as a break from the many heavy dishes eaten over the [[Japanese New Year]].<ref>{{Cite web |title=日本人新年吃「七草粥」祈福 |url=https://zh.cn.nikkei.com/columnviewpoint/tearoom/38822-2020-01-07-05-05-49.html |access-date=2024-11-25 |website=Nikkei}}</ref>
''Kayu'' is also used in [[Kayu ura|Shinto divination rituals]].<ref name="robertson2016">{{cite journal|last1=Robertson|first1=Stephen|title=Hope that sustains: revisiting New Year's divination at Suwa Taisha|journal=Contemporary Japan|date=2016|volume=1|issue=28|pages=101–122|doi=10.1515/cj-2016-0006|s2cid=131527379|url=https://www.degruyter.com/downloadpdf/j/cj.2016.28.issue-1/cj-2016-0006/cj-2016-0006.pdf|access-date=14 February 2017|doi-access=free}}</ref>
{{Nihongo|''[[Zōsui]]''|雑炊}} is a similar dish, which uses already cooked rice, rather than cooking the rice in the soup.
==== Korea ====
[[File:Korean abalone porridge-Jeonbokjuk-02.jpg|thumb|left|{{lang|ko-Latn|[[Jeonbok-juk]]}} (abalone porridge)|alt=Light golden colored porridge is topped with strips of green and drizzles of oil]]
[[File:Heugimja-juk.jpg|thumb|{{lang|ko-Latn|[[Heugimja-juk]]}} (black sesame porridge)]]
{{lang|ko-Latn|Juk}} ({{Korean|hangul=죽|hanja=粥|labels=no}}; {{IPA|ko|tɕuk̚|}}) is a Korean category for [[porridge]]s made by boiling [[Japonica rice|rice]] or other [[grain]]s or [[legume]]s, such as [[bean]]s, [[sesame]], [[nut (fruit)|nuts]], and [[pumpkin]], with much more water than {{lang|ko-Latn|[[bap (food)|bap]]}}.<ref name="juk">{{cite book | year=2002 | title=An Illustrated Guide to Korean Culture - 233 traditional key words | publisher=Hakgojae Publishing Co | location=Seoul | isbn=978-8985846981 | pages=[https://archive.org/details/illustratedguide0000unse_j0p0/page/20 20–21] | url-access=registration | url=https://archive.org/details/illustratedguide0000unse_j0p0/page/20 }}</ref> {{lang|ko-Latn|Juk}} is often eaten warm, especially as a morning meal, but is now eaten at any time of the day.<ref name="juk"/>
Depending on the ingredients and consistency, {{lang|ko-Latn|juk}} can be considered as food for recuperation, a delicacy, or [[famine food]].<ref name="juk doosan">{{in lang|ko}} [http://100.naver.com/100.nhn?docid=140915 Juk] Doosan Encyclopedia</ref> 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.<ref>[http://koreana.kf.or.kr/pdf_file/2008/2008_SPRING_E076.pdf "Rice porridge (Juk) A Practical source of nutrition"] {{Webarchive|url=https://web.archive.org/web/20120317053832/http://koreana.kf.or.kr/pdf_file/2008/2008_SPRING_E076.pdf |date=17 March 2012 }} Paik Jae-Eun, professor of food and nutrition, [[Bucheon]] College, 2008 Spring Koreana. Retrieved 2010-06-16</ref> {{lang|ko-Latn|Juk}} is also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested.<ref>{{in lang|ko}}[http://media.daum.net/society/welfare/view.html?cateid=1066&newsid=20100330101211929&p=newsis "Food industry eyes baby market"], Newsis Health 2010-03-30</ref> It is also sold commercially by many chain stores in [[South Korea]], and is a common takeout dish.<ref>{{cite web|url=http://www.clubcity.kr/news/articleView.html?idxno=57572|title=Busy juk restaurants|date=17 May 2010|publisher=City News|language=ko|access-date=8 June 2010|archive-date=12 January 2012|archive-url=https://web.archive.org/web/20120112130859/http://www.clubcity.kr/news/articleView.html?idxno=57572|url-status=dead}}</ref>
There are more than forty varieties of {{lang|ko-Latn|juk}} mentioned in old documents.<ref name="juk doosan" /> The most basic form of {{lang|ko-Latn|juk}}, made from plain rice, is called {{lang|ko-Latn|ssaljuk}} ({{lang|ko|쌀죽}}; 'rice porridge') or {{lang|ko-Latn|huinjuk}} ({{lang|ko|흰죽}}; 'white porridge'). Being largely unflavored, it is served with a number of more flavorful side dishes, such as {{lang|ko-Latn|[[jeotgal]]}} (salted seafood), various types of [[kimchi]], and other side dishes.{{citation needed|date = March 2024}}
Notable varieties include {{lang|ko-Latn|[[jatjuk]]}} made from finely ground [[pine nut]]s, {{lang|ko-Latn|[[jeonbok-juk]]}} made with [[abalone]]s, {{lang|ko-Latn|yulmu-juk}} made from {{lang|ko-Latn|[[yulmu]]}} (''Coix lacryma-jobi'' var. ''ma-yuen''), and {{lang|ko-Latn|[[patjuk]]}} made from red beans.
Varieties of ''juk'' include:
* {{lang|ko-Latn|[[Daechu-gom]]}} ({{Korean|hangul=대추곰||labels=no}}) – jujube porridge
* {{lang|ko-Latn|[[Dakjuk]]}} ({{Korean|hangul=닭죽|labels=no}}) – chicken porridge
* {{lang|ko-Latn|[[Euneo-juk]]}} ({{Korean|hangul=은어죽|hanja=銀魚粥|labels=no}}) – sweetfish porridge
* {{lang|ko-Latn|[[Heugimja-juk]]}} ({{Korean|hangul=흑임자죽|hanja=黑荏子粥|labels=no}}) – black sesame porridge
* {{lang|ko-Latn|[[Hobak-juk]]}} ({{Korean|hangul=호박죽|labels=no}}) – pumpkin porridge
* {{lang|ko-Latn|[[Jangguk-juk]]}} ({{Korean|hangul=장국죽|labels=no}}) – beef porridge
* {{lang|ko-Latn|[[Jatjuk]]}} ({{Korean|hangul=잣죽|labels=no}}) – pine nut porridge
* {{lang|ko-Latn|[[Jeonbok-juk]]}} ({{Korean|hangul=전복죽|hanja=全鰒粥|labels=no}}) – abalone rice porridge
* {{lang|ko-Latn|[[Patjuk]]}} ({{Korean|hangul=팥죽|labels=no}}) – red bean porridge
* {{lang|ko-Latn|[[Tarak-juk]]}} ({{Korean|hangul=타락죽|hanja=駝酪粥|labels=no}}) – milk porridge.
=== Southeast Asia ===
==== Myanmar ====
In [[Myanmar]], congee is called ''{{lang|my-Latn|hsan byoke}}'' or ''{{lang|my-Latn|hsan pyoke}}'', literally "(uncooked) rice boiled". It is plain [[porridge]], 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.{{citation needed|date=October 2020}} Paired with garnishes of choice. (Fish sauce, chilli flakes, etc.)
==== Cambodia ====
[[File:Chicken congee at Psar Chaa Market in Siem Reap, Cambodia.jpg|thumb|right|Cambodian chicken congee at [[Psah Chas]]]]
In [[Khmer language|Khmer]], congee is called ''babor'' ({{lang|km|បបរ}}). It is one of the options for breakfast along with ''[[kuyteav]]'', another popular Cambodian breakfast dish.<ref>{{cite web |last1=Goldberg |first1=Lina |title=How Breakfast Has Shaped Cambodia's Cultural Identity |url=http://www.bbc.com/travel/story/20170217-a-national-cuisine-defined-by-breakfast |website=BBC |publisher=The New York Times |access-date=30 June 2018}}</ref><ref>{{cite web |author=Jimmy |title=The Cambodian Breakfast |url=http://jimmyeatsworld.com/2014/03/03/cambodian-breakfast/ |website=Jimmy Eats World|date=2014-03-03 }}</ref> 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 or [[Youtiao#Cambodia|fried breadsticks]] ({{lang|km|ឆាខ្វៃ}}, {{lang|km-latn|cha kway}}).<ref>{{cite web |last1=lov |first1=lisa |title=Congee – Asian Rice Porridge |url=http://aortafood.com/congee-asian-rice-porridge/ |website=aorta food|date=September 2015 }}</ref>
There are two main versions of congee: plain congee, and chicken congee ({{lang|km|បបរមាន់}}, {{lang|km-latn|babor mŏən}}). It is usually eaten during the colder [[dry season]] or 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.<ref>{{cite web |last1=Larson |first1=Tevy |title=Chicken Rice Congee (Khmer Borbor Sach Mouan) |url=http://tevysfoodblog.blogspot.com/2012/04/chicken-rice-congee-khmer-borbor-sach.html |website=Tevys Food Blog |publisher=blogspot|date=2013-02-25 }}</ref><ref>{{cite web |last=Smith |first=Joanne |title=BUILD YOUR OWN Cambodian Chicken Rice Soup |url=https://thefamilydinnerproject.org/food/cambodian-chicken-rice-soup/ |website=The Family Dinner Project}}</ref>
==== Indonesia ====
{{Main|Bubur ayam}}
[[File:Bubur ayam chicken porridge.JPG|thumb|left|''[[Bubur ayam]]'', [[Indonesia]]n chicken congee]]
In [[Indonesian language|Indonesia]], congee is called ''bubur'', and it is a popular breakfast food.<ref name="Kraig Sen 2013 p. 185">{{cite book | last1=Kraig | first1=B. | last2=Sen | first2=C.T. | title=Street Food Around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA185 | access-date=11 August 2017 | page=185}}</ref><ref>{{cite book | last=Dalby | first=A. | title=The Breakfast Book | publisher=Reaktion Books | series=EBL-Schweitzer | year=2013 | isbn=978-1-78023-121-1 | url=https://archive.org/details/breakfastbook0000dalb | url-access=registration | access-date=11 August 2017 | page=[https://archive.org/details/breakfastbook0000dalb/page/98 98]}}</ref> Travelling ''bubur ayam'' vendors frequently pass through residential streets in the morning selling the dish.<ref name="Kraig Sen 2013 p. 185"/><ref>{{cite book | last=Tan | first=M.G. | title=Etnis Tionghoa Di Indonesia: Kumpulan Tulisan | publisher=Yayasan Obor Indonesia | year=2008 | isbn=978-979-461-689-5 | url=https://books.google.com/books?id=8HP9K-GOds8C&pg=PT115 | access-date=11 August 2017 | page=115}}</ref> A popular version is ''[[bubur 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 as {{lang|id|cakwe}} in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and ''[[Krupuk|kerupuk]]'' (Indonesian style crackers). Unlike some other Indonesian dishes, it is not spicy; ''sambal'' or chili paste is served separately.
Some food vendors serve ''[[sate]]'' alongside it, made from quail egg or chicken intestine, liver, gizzard, or heart.
On the north coast of [[Bali]], famously in a village called Bondalem, there is a local congee dish called ''mengguh'', a popular local chicken and vegetable congee that is spicier than common ''bubur ayam'' and more similar to ''[[tinutuan]]'', using a spice mix of onions, garlic, [[coriander]] seeds, pepper and chili.<ref>{{cite web|author=indonesiasecretkitchen |url=http://indonesiasecretkitchen.blogspot.nl/2011/08/bubur-mengguh-recipe.html |title=Indonesia Secret Kitchen: Bubur Mengguh recipe |publisher=Indonesiasecretkitchen.blogspot.nl |access-date=2012-11-24}}</ref>
In another region of Indonesia, the city of [[Manado]] in North Sulawesi, there is a very popular type of congee called ''[[tinutuan]]'', or also known as ''bubur 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, including ''kangkung'' ([[water spinach]]), corn kernels, yam or sweet potato, dried salted fish, ''kemangi'' ([[lemon basil]]) leaves and ''melinjo'' (''[[Gnetum gnemon]]'') leaves.
In the eastern parts of Indonesia, the local congee is called [[Papeda (food)|''papeda'']], which is made from [[sago]] flour. It is a staple food of [[Maluku Islands|Maluku]] and [[Papuan peoples|Papuan]] people. Usually, it is eaten with yellow soup made from [[Tuna as food|tuna]] or ''mubara'' fish spiced with [[turmeric]] and lime.
==== Laos ====
In [[Laos]], congee is called ''khao piak'',<ref>{{cite book | last=Philpott | first=D. | title=The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings | publisher=Rowman & Littlefield Publishers | year=2016 | isbn=978-1-4422-6804-3 | url=https://books.google.com/books?id=3dIbDQAAQBAJ&pg=PA444 | access-date=11 August 2017 | page=444}}</ref> literally "wet rice" ({{langx|lo|ເຂົ້າປຽກ}}, {{IPA|lo|kʰȁ(ː)w.pȉak|IPA}}). 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 eggs]] or ''[[youtiao]]''. In Laos, congee is usually eaten as breakfast and during the cold season.
==== Malaysia ====
In Malaysia, congee is known as porridge or bubur.
==== Philippines ====
{{Main|Lugaw}}
[[File:Lugawjf.JPG|thumb|[[Bulacan]] ''Lugaw na tokwa't baboy'', rice gruel with ''[[tokwa at baboy]]'' ([[tofu]] and pork, commonly referred to as "LTB")]]
[[File:Home - Dinner.jpg|thumb|''[[Arroz caldo]]'', chicken rice gruel with [[ginger]], [[scallion]]s, toasted [[garlic]], and [[safflower]]|alt=Golden yellow porridge garnished with scallions and fried bits]]
''[[Lugaw]]'' (pronounced {{IPA|tl|ˈluɡaw}}) is the [[Filipino language|Filipino]] generic term for rice gruel.{{NoteTag|"This dish is sometimes referred to as rice porridge and in the Philippines it is usually called lugaw or lugao (from Tagalog)."<ref>{{cite book | last1=Moore | first1=B. | last2=Centre | first2=Australian National Dictionary | title = Who's centric now?: the present state of post-colonial Englishes | publisher=Oxford University Press | year=2001 | isbn=978-0-19-551450-6 | url = https://books.google.com/books?id=Ws1ZAAAAMAAJ | access-date=11 August 2017 | page=178 }}</ref>}}<ref>{{cite book | title = Philippines Country Study Guide Volume 1 Strategic Information and Developments | publisher=International Business Publications, USA | year=2012 | isbn=978-1-4387-7532-6 | url = https://books.google.com/books?id=7W-RBQAAQBAJ&pg=PA111 | access-date=11 August 2017 | page = 111 }}</ref> It encompasses a wide variety of dishes, ranging from savory dishes very similar to Chinese-style congee to dessert dishes. In the [[Visayas|Visayan]] regions, savory ''lugaw'' are known as ''pospas''. ''Lugaw'' typically use [[glutinous 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 of ''lugaw'' are flavored with [[ginger]] and traditionally topped with [[scallion]]s and toasted [[garlic]]. Dried red [[safflower]] (''kasubha'') may also be used as a topping, mainly as a visual [[Garnish (food)|garnish]] and to impart a more appealing yellow tinge to the dish. As with Japanese ''kayu'', [[Fish as food|fish]] or [[chicken stock]] may be used to flavor the broth. The most popular variants of ''lugaw'' include ''[[arroz caldo]]'' (chicken), ''[[goto (food)|goto]]'' (beef tripe), ''lugaw na baboy'' (pork), ''lugaw na baka'' (beef), and ''lugaw na tokwa't baboy'' ([[Tokwa at baboy|diced tofu and pork]]). Other versions can also use ''[[tinapa]]'' (smoked fish), ''palakâ'' ([[frog leg]]s), ''utak'' (brain [of pig]), ''dilà'' (tongue [of pig]), and ''litid'' ([beef] ligaments). They are traditionally seasoned with [[calamansi]], [[fish sauce]] (''patís''), [[soy sauce]] (''toyò''), and [[black pepper]]. It is often served to the ill and the elderly, and is favored among [[Filipino people|Filipinos]] living in colder climates because it is warm, soft, and easy to digest.<ref>{{cite web |url = http://nolisoli.ph/43801/lugaw-goto-arroz-caldo/ |title=The difference between lugaw, goto, and arroz caldo |date=13 June 2018 }}</ref><ref>{{cite book |last=Aranas|first=Jennifer M.|title=Tropical Island Cooking: Traditional Recipes, Contemporary Flavors |publisher=Periplus Editions (HK) Ltd. |year=2006 |page=50 |isbn=978-1-4629-1689-4 }}</ref>
Dessert versions of ''lugaw'' include ''[[champorado]]'' (''lugaw'' with home-made chocolate topped with milk), ''[[binignit]]'' (''lugaw'' in coconut milk with various fruits and root crops), and ''[[ginataang mais]]'' (''lugaw'' with [[sweet corn]] and coconut milk), among others. Like the savory versions, they are usually eaten for breakfast, but can also be eaten as a snack. In [[Hiligaynon language|Hiligaynon-speaking]] areas, ''lugaw'' may refer to ''binignit''.
==== Singapore ====
{{Main|Teochew porridge}}
In [[Singapore]], Teochew porridge or Singapore-style porridge is a version of Singapore congee.<ref name="Lee 2016 p. 49">{{cite book | last=Lee | first=S.H. | title=Chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen | publisher=Penguin Books Limited | year=2016 | isbn=978-0-241-27877-2 | url=https://books.google.com/books?id=1rBpCwAAQBAJ&pg=PT49 | access-date=11 August 2017 | page=49}}</ref> 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.<ref name="Lee 2016 p. 49"/> 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 like Nasi Padang. 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.<ref name="Food">{{cite web | url=http://www.yorkhotel.com.sg/displays/uploaded/cms-specialcontent/TeochewPorr_EDM_mar2013-HR.pdf | title=Enjoy Teochew porridge with popular dishes | access-date=2 February 2016 | archive-url=https://web.archive.org/web/20161009000533/http://www.yorkhotel.com.sg/displays/uploaded/cms-specialcontent/TeochewPorr_EDM_mar2013-HR.pdf | archive-date=9 October 2016 | url-status=dead }}</ref>
==== Thailand ====
[[File:Jok mu sap.JPG|thumb|''Jok mu sap'': Thai congee with minced pork]]
[[File:Bkk prince cinema 02.JPG|thumb|left|''Jok Prince'' or written ''Jok Prince'', a Bib Gourmand ''Jok'' eatery in Bang Rak]]
In [[Thai cuisine]], rice porridge, known as ''Chok'' or ''Jok'' ({{langx|th|โจ๊ก}}, {{IPA|th|tɕóːk|IPA}}, a loanword from [[Min Nan]] Chinese), is often served as breakfast with a raw or partially cooked egg added.<ref>{{cite book | last=Press | first=R. | title=Thai Slow Cooker Cookbook: Classic Thai Favorites Made Simple | publisher=Callisto Media Incorporated | year=2015 | isbn=978-1-62315-650-3 | url=https://books.google.com/books?id=LfY_CQAAQBAJ&pg=PT75 | access-date=11 August 2017 | page=75}}</ref> Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small donut-like ''[[youtiao|pathongko]]'', fried garlic, slivered ginger, and spicy pickles such as pickled radish. Although it is more popular as a breakfast dish, many stores specializing in ''Jok'' sell 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 as ''khao tom kui'' ({{langx|th|ข้าวต้มกุ๊ย}}), is served at specialty restaurants, which serve a multitude of side dishes to go with it, such as ''yam kun chiang'' (a [[Thai salad]] made with sliced dried Chinese sausages), ''mu phalo'' (pork stewed in soy sauce and [[five-spice powder]]), and ''mu nam liap'' (minced pork fried with chopped [[Canarium|Chinese olives]]).
Notable ''Jok'' eateries in Bangkok can be found in areas like [[Bang Rak]] on [[Charoen Krung]], home to Jok Prince which received the [[Bib Gourmand]] from Michelin Guidebook,<ref>{{cite web|url=https://guide.michelin.com/th/en/bangkok/jok-prince/restaurant|work=[[Michelin Guide]]|title=Jok Prince}}</ref> [[Talat Noi]] in [[Chinatown, Bangkok|Chinatown]] beside [[Wat Traimit]] near [[Hua Lamphong]],<ref>{{cite web|url=http://www.chinatownyaowarach.com/index.php?mo=3&art=42288134|script-title=th:ร้านโจ๊ก ตลาดน้อย เจ๊หมวยเกี้ย ย่านเยาวราช|language=th|work=Chinatownyaowarach}}</ref> and the Jok Chai neighbourhood in [[Lat Phrao District|Lat Phrao]], where the dish is available 24 hours a day.<ref>{{cite web|url=https://www.manager.co.th/Food/ViewNews.aspx?NewsID=9600000066897|work=[[Manager Daily]]|date=2017-07-02|script-title=th:"เจ๊เกียง โจ๊กกองปราบ" อร่อยอุ่นท้อง ได้ตลอด 24 ชั่วโมง|language=th|access-date=23 March 2018|archive-date=23 March 2018|archive-url=https://web.archive.org/web/20180323154817/https://www.manager.co.th/Food/ViewNews.aspx?NewsID=9600000066897|url-status=dead}}</ref> ''Khao tom kui'' is found in areas such as the [[Yaowarat]] and [[Wong Wian Yi Sip Song Karakadakhom]] (July 22 Circle) neighbourhoods.<ref>{{cite web|work=[[Channel 3 (Thailand)|Channel 3]]|date=2018-03-18|script-title=th:ครัวคุณต๋อย: ขาหมูต้มถั่ว ร้านข้าวต้มแปลงนาม |url=http://www.ch3thailand.com/%E0%B8%A3%E0%B8%B2%E0%B8%A2%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B8%A2%E0%B9%89%E0%B8%AD%E0%B8%99%E0%B8%AB%E0%B8%A5%E0%B8%B1%E0%B8%87/program/59474/%E0%B8%84%E0%B8%A3%E0%B8%B1%E0%B8%A7%E0%B8%84%E0%B8%B8%E0%B8%93%E0%B8%95%E0%B9%8B%E0%B8%AD%E0%B8%A2---%E0%B8%82%E0%B8%B2%E0%B8%AB%E0%B8%A1%E0%B8%B9%E0%B8%95%E0%B9%89%E0%B8%A1%E0%B8%96%E0%B8%B1%E0%B9%88%E0%B8%A7-%E0%B8%A3%E0%B9%89%E0%B8%B2%E0%B8%99%E0%B8%82%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B8%95%E0%B9%89%E0%B8%A1%E0%B9%81%E0%B8%9B%E0%B8%A5%E0%B8%87%E0%B8%99%E0%B8%B2%E0%B8%A1-.html|language=th}}</ref><ref>{{cite web|url=http://www.chinatownyaowarach.com/articles/42000903/%E0%B8%A3%E0%B9%89%E0%B8%B2%E0%B8%99%E0%B8%82%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B8%95%E0%B9%89%E0%B8%A1_3/1.html|work=Chinatownyaowarach|script-title=th:ร้านข้าวต้ม 3/1|language=th}}</ref>
In a popular reference within the 2011 US comedy film [[The Hangover Part II]] set in Thailand, ''Jok'' is 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 by [[Ed Helms]]).
==== Vietnam ====
[[File:Cháo trắng hột vịt muối.JPG|thumb|A simple ''cháo'']]
In Vietnam, congee ({{langx|vi|cháo}})<ref>{{cite book | last1=Le | first1=A. | last2=Ashborn | first2=J. | title=Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon | publisher=Globe Pequot Press | year=2011 | isbn=978-0-7627-9949-7 | url=https://books.google.com/books?id=A-eYCgAAQBAJ&pg=PA46 | access-date=11 August 2017 | page=46}}</ref> is sometimes cooked with [[Pandanus amaryllifolius|pandan]] leaves or Asian [[mung bean]]. In its simplest form (plain rice [[porridge]], known as ''cháo hoa''),<ref>{{cite book | last=Van Giuong | first=P. | title=Tuttle Concise Vietnamese Dictionary: Vietnamese-English English-Vietnamese | publisher=Tuttle Publishing | year=2014 | isbn=978-1-4629-1417-3 | url=https://books.google.com/books?id=zbxGCgAAQBAJ&pg=PA33 | access-date=11 August 2017 | page=33}}</ref> 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 fermented [[tofu]] (''chao'').
[[File:Cháo củ quả.jpg|thumb|left|Vietnamese congee with [[youtiao]]]]
Despite its ubiquity among the poor, it is also popular as a main dish when cooked with a variety of meats. For example, ''cháo gà'' is 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 raw [[cabbage]] and sliced [[scallions]] and drizzled with a vinegar-based sauce, to be eaten as a side dish. Other combinations include ''cháo vịt'' (duck porridge), which is cooked in the same manner as chicken porridge. ''Cháo lòng heo'' is made with ''lòng heo'', a variety of [[offal]] from pork or duck with sliced portions of congealed pork blood. ''Cháo'' is typically served with ''[[quẩy]]'' on the side.
{{lang|vi|Cháo bầu dục}} is a congee containing pig [[kidney]] ({{lang|vi|bầu dục lợn}}). A specialty of the [[Hóc Môn District]] in [[Ho Chi Minh City]], it is typically eaten in rural areas of southern Vietnam. Well-known {{lang|vi|cháo bầu}} vendors include {{lang|vi|Cánh Đồng Hoang}}, {{lang|vi|Cô Ba Nữ}}, and {{lang|vi|Sáu Quẻn}}.<ref>{{cite news|title=Cánh Đồng Hoang quán – một điểm đến thú vị|work=Kenh14.vn|publisher=VC Corp|date=1 December 2010|access-date=13 October 2013|url=http://kenh14.vn/doi-song/canh-dong-hoang-quan-mot-diem-den-thu-vi-20101201015930718.chn}} (Originally in ''Pháp luật & Xã hội''.)</ref> Another typical Vietnamese dish is {{lang|vi|cháo nấm}}, a congee with mushrooms.<ref>{{cite book|chapter-url= https://books.google.com/books?id=rzIsDwAAQBAJ&pg=PT436 |chapter= Grains of Rice - Mixed Mushroom Rice Porridge with Bitter Greens - Cháo Nấm |title= Vegetarian Viet Nam |author= Cameron Stauch |publisher= W. W. Norton & Company |year= 2018 |isbn= 978-0393249347 }}</ref>
[[Youtiao]] is usually added to congee especially at congee vendors.
It is also common to eat ''cháo'' when ill, as it is believed the porridge is easy to digest while being fortifying. For such purposes, the ''cháo'' is 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 making ''cháo'' as offerings for the "wandering souls" during the Buddhist [[Vu Lan]] summer feast.
=== South Asia ===
==== India ====
===== Tamil Nadu =====
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.
===== Karnataka =====
In [[Karnataka]], a plain rice porridge, or the thick supernatant water from overcooked rice, is known as {{lang|ta-Latn|ganji}} ({{lang|ka|ಗಂಜಿ }}).<ref>{{cite book|year=1903|author=Yule, Henry, Sir|authorlink=Henry Yule|title=Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive.|chapter=|url=https://dsal.uchicago.edu/cgi-bin/app/hobsonjobson_query.py?qs=CONGEE&searchhws=yes |quote=It is from the Tamil kanjī, 'boilings.']}}</ref> Kanji is also prepared with different grains available in different parts of [[Karnataka]], for example minor millet or pearl millet,<ref>{{Cite news|url=http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/article3794507.ece |title=NATIONAL / TAMIL NADU : Minister moots heritage tourism plan for Jawadu Hills |journal=The Hindu |date=2012-08-19 |access-date=2012-11-24|author=Staff Reporter }}</ref><ref>{{cite web|author=Shonali Muthalaly |url=http://www.thehindu.com/life-and-style/Food/article452875.ece |title=Life & Style / Food : The Reluctant Gourmet – Back to the basics |work=The Hindu |date=2010-06-11 |access-date=2012-11-24}}</ref> finger millet,<ref>{{Cite news|author=Syed Muthahar Saqaf |url=http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/article3292659.ece |title=NATIONAL / TAMIL NADU : Desi version of porridge sold like hot cakes|journal=The Hindu |date=2012-04-08 |access-date=2012-11-24}}</ref> broken wheat, maize.  In coastal districts of Dakshina Kannada and Udupi of [[Karavali]] region of Karnataka state, '''Ganji''' made from parboiled or red or brown rice or white was staple food of most inhabitants of those districts.<ref>{{cite web|url=https://simpleindianmeals.com/ganji/|title=Ganji|author=Anushree Shetty|date=September 2015 |access-date=17 March 2023}}</ref> Also a special type of Ganji is prepared on  the occasion of Dwadashi in Tulu speaking [[Shivalli Brahmins]] households<ref>{{cite web|url=https://udupi-recipes.com/2015/09/coconut-milk-rice-porridge-dwadashi-ganji-kanji-recipe-3.html|title=Coconut Milk Rice Porridge, Ganji|author=udupi-recipes|date=26 September 2015 |access-date=16 March 2023}}</ref> Even today still many households in those districts have Ganji as staple food. In [[Kerala]], it is eaten as a porridge with green lentils or chutney.{{Citation needed|date=September 2011}} {{lang|ml-Latn|Kanji}} is prepared with rice or [[Eleusine coracana|ragi]]. Nuts and spices are added to the {{lang|ml-Latn|kanji}} depending on the economic status or health requirements. Rice {{lang|ml-Latn|kanji}} is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually [[jaggery]]) or curd (yoghurt) and salt are added. {{lang|ml-Latn|Ragi kanji}} is prepared by drying {{lang|ml-Latn|ragi}} sprouts 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. {{lang|ml-Latn|Ragi kanji}} can be given to infants after six months. Another kanji preparation uses {{lang|ml-Latn|jevvarisi}} ([[sago]]) in {{lang|ml-Latn|kanji}}. 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.
===== Maharashtra =====
In the Konkan region of Maharashtra in India, congee is known as {{lang|kok-Latn|pez}}, 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 include {{lang|kok-Latn|nachnyachi pez}} ({{lang|mr-Latn|ambil}}) which is made with ragi and rice, {{lang|kok-Latn|athwal}} or {{lang|kok-Latn|metheachi pez}} is a sweeter version which is made with rice, [[fenugreek]] and jaggery, which is usually served to a nursing mother. The rice here is usually eaten boiled, with dry fish, vegetables or pickles.<ref name="timesofindia.indiatimes.com">{{cite web|author1=Gauree Malkarnekar &#124; TNN|title='Pez' soothes the fever and the brow|url=http://timesofindia.indiatimes.com/city/goa/Pez-soothes-the-fever-and-the-brow/articleshow/54874130.cms|website=The Times of India |format=Newspaper article|date=16 October 2016 |access-date=29 June 2017}}</ref>
===== Western Karnataka and Goa =====
In [[Goa]] state and [[Udupi]] and [[Dakshina Kannada]] districts, people usually eat rice {{lang|kn-Latn|ganji}} in a variant manner made by [[Kannada]]-speaking, [[Tulu language|Tulu]]-speaking or [[Konkani people]] in and around Udupi and Mangalore ([[Karnataka]], [[South India]]). There, [[parboiled]] rice ({{lang|kn-Latn|kocheel akki}} in Kannada, {{lang|tcy-Latn|oorpel aari}} for black rice, {{lang|tcy-Latn|bolenta aari}} for white rice in Tulu or {{lang|kok-Latn|ukde tandool}} in Konkani) is steamed with a large amount of water. ''Jain ganji matt'' are famous in these districts. Usually, simple ''ganji'' with pickle and milk are served, in ''Jain matts''. Fresh coconut is grated, and the resulting milk skimmed and added to the ''ganji'' (called ''paez or pyaaz'' in Konkani), which is served hot with fish curry, coconut [[chutney]], or [[Indian pickle]]s. In Goa, it is normally served with dried or fresh cooked fish, ''[[papad]]'' or vegetables.{{Citation needed|date=September 2011}}
===== Kerala =====
In the state of [[Kerala]], {{lang|ml-Latn|kanji}} used to be considered as a main course, particularly for dinner, by the majority. This is normally taken with roasted coconut chutney, tossed [[mung bean]] known locally as {{lang|ml-Latn|payar}}, roasted {{lang|ml-Latn|pappadam}} (lentil crackers), {{lang|ml-Latn|puzhukku}} (a side dish consisting mainly of root tubers/underground stems, especially during [[Thiruvathira]]); 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 of {{lang|ml-Latn|kanji}} called as {{lang|ml-Latn|palkanji}} (lit. 'milk congee') where milk was substituted for water base.<ref name="SarasYummyBites 2014">{{cite web | title=Payaru Kanji with Thenga Chammanthi ~ SarasYummyBites | website=SarasYummyBites | date=15 April 2014 | url=http://www.sarasyummybites.com/2014/04/payaru-kanji-with-thenga-chammanthi.html | access-date=11 August 2017}}</ref> During the Malayalam month of Karkkidakam, a medicinal {{lang|ml-Latn|kanji}} is made using [[Ayurvedic]] herbs, milk and jaggery. Karkkidakam is known as the month of diseases since the [[monsoon]] starts during Karkkidakam. {{lang|ml-Latn|Karikkidaka kanji}} is eaten to promote the immune system.{{Citation needed|date=March 2022}}
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 as {{lang|ml-Latn|pazhamkanji}} (old congee).<ref>{{cite book | last1=Singh | first1=K.S. | last2=Menon | first2=T.M. | last3=Tyagi | first3=D. | last4=India | first4=Anthropological Survey of | last5=Kulirani | first5=B.F. | title=Kerala | publisher=Affiliated East-West Press &#91;for&#93; Anthropological Survey of India | series=People of India | issue=v. 1 | year=2002 | isbn=978-81-85938-99-8 | url=https://books.google.com/books?id=qBQwAQAAIAAJ | access-date=11 August 2017 | page=706}}</ref>
{{lang|ml-Latn|Pazhamkanji}} means old congee (leftover from the previous day). It is not necessarily re-heated with leftover curries.
According to the Indian writer [[Madhur Jaffrey]], {{lang|ta-Latn|kanji}} is, or derives from, a Tamil word for "boiling"—which refers to the porridge and also to any water in which rice has been cooked.{{Citation needed|date=December 2011}}
Muslims of south India especially [[Tamil Muslim]], [[Mappila]] and [[Beary]] prepare special congee during [[Ramadhan]] called {{lang|ta-Latn|nombu 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.
===== Andhra Pradesh =====
In the state of [[Andhra Pradesh]], it is called ''ganji'' in [[Telugu language|Telugu]]. 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.
===== Odisha =====
''Kaanji'' is a traditional [[Odia cuisine|Odia]] dish. It is a soup-based dish like ''dal'', 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.{{Citation needed|date=September 2011}}. [[Pakhala]] is 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.".<ref>{{cite web|url=http://awake.kiev.ua/dhamma/tipitaka/2Sutta-Pitaka/4Anguttara-Nikaya/Anguttara3/5-pancakanipata/021-kimbilavaggo-e.html|title=5:21 Kimbilavaggo - English|website=awake.kiev.ua}}</ref>
==== Sri Lanka ====
{{main|Kola kanda}}
In [[Sri Lanka]], several types of congee are known as ''kenda'' in [[Sinhalese language|Sinhalese]].<ref>{{cite book | last=Uragoda | first=C.G. | title=Traditions of Sri Lanka: A Selection with a Scientific Background | publisher=Vishva Lekha Publishers | year=2000 | isbn=978-955-96843-0-5 | url=https://books.google.com/books?id=BOmAAAAAMAAJ | access-date=11 August 2017 | page=259}}</ref> Sinhala people use congee as a breakfast, a side dish, an accessory to indigenous medical therapies,<ref>{{cite web | title=Appetizing kenda to titillate Royalists' tastebuds | website=The Island | date=11 August 2017 | url=http://www.island.lk/index.php?page_cat=article-details&page=article-details&code_title=96108 | access-date=11 August 2017}}</ref> and a sweet. ''Kenda'' can be prepared with many ingredients, including rice, roasted rice, rice flour, finger millet flour, sago, coconut milk, herbs, tubers, ''kitul'' flour, and mung bean. When it is prepared with rice and water only, it is known as ''hal kenda''. If salt is added to bring a much saltier taste, it is known as ''lunu kenda,'' a dish commonly used as a supplementary diet in purgation therapy in indigenous medical traditions. If roasted rice is used, the congee becomes ''bendi hal kenda'', utilized to treat diarrheal diseases. If rice flour and coconut milk are the main ingredients, such congee is known as ''kiriya''. If finger millet flour and water is used, it is known as ''kurakkan anama''. If coconut milk is added, the dish is called ''kurakkan kenda''. If sago is used, such congee is known as ''sawu kenda''. A special type of congee prepared from the byproducts of coconut oil production is known as ''pol kiri kenda''. There are many varieties of ''[[Kola kanda|kola kenda]]'', congee with herbs as an ingredient; sometimes, a ''vaidya'' or ''veda mahttaya'' (a physician trained in indigenous medical traditions) might prescribe a special type of ''kola kenda'', known under such circumstances as ''behet kenda''. Sinhala villagers use specific tubers for preparing congee, such as ''Diascorea'' species tubers. If ''kitul'' flour is mixed with boiling water and coconut milk added to it, this special type of congee is known as ''kitul piti kenda''. ''Kenda'' prepared with mung beans is known as ''mung eta kenda''.
Most of the time, ''kiriya'', ''kurakkan kenda'', ''sawu kenda'', ''pol kiri kenda'' and ''kitul piti kenda'' are 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 by [[Sri Lankan Moors]] for ''[[iftar]]'' during [[Ramadan]]. It is also occasionally made with oats. [[Tamil people|Tamils]] and [[Sri Lankan Moors|Moors]] in Sri Lanka call it {{lang|ta-Latn|arisi kanji}} (rice {{lang|ta|kanji}}) 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
Kanji is called as Jaulo,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.
=== The Americas ===
==== Caribbean Tamil Community ====
Among the [[Indo-Caribbean]] [[Tamils|Tamil]] Community, a dish called "Kandji" or "Kanchi" is made with [[rice]], [[chickpeas]], [[black eyed peas]], [[onions]], grated [[coconuts]], and [[Edible salt|salt]]. It is traditionally eaten after a [[Puja (Hinduism)|puja]] and is traditionally offered to Kali Amman (a syncretic mix of [[Mariamman]] and [[Kali]]), 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.
=== Europe ===
==== Hungary ====
In [[Hungary]], it is called rizskása, a traditional [[Hungarian cuisine|Hungarian food]] in the Hungarian population of Upper-Hungary (today [[Slovakia]]) and is also used as strudel filling.
==== Portugal ====
In [[Portugal]], a traditional soup made of rice and chicken meat is named ''[[canja]]'' or ''[[Canja 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 the ''canja''. This soup is sometimes served with a fresh [[Lamiaceae|mint]] leaf 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 of ''canja'' in the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies.
== See also ==
{{portal|Food}}
{{Div col|colwidth=15em}}
* ''[[Bap (food)|Bap]]''
* [[Cooked rice]]
* [[Curd rice]]
* [[Gruel]]
* ''[[Kasha]]''
* ''[[Lâpa]]''
* ''[[Mieum (food)|Mieum]]''
* [[Oatmeal]]
* ''[[Papeda (food)|Papeda]]''
* [[Rice cereal]]
* [[Rice pudding]]
* [[Sampan congee]]
* ''[[Sungnyung]]''
* [[List of ancient dishes]]
* [[List of porridges]]
{{Div col end}}
== Notes ==
{{NoteFoot}}
== References ==
{{Reflist}}
== External links ==
{{Commons category multi|Congee|Juk}}
{{Wiktionary|congee}}
{{cookbook|Chinese Congee}}
* [https://cooking.nytimes.com/recipes/1018321-chicken-congee Chicken Congee]. ''[[NYT Cooking]]''.
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