A type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish. It can be considered as a porridge or thick soup.
In many Asian cultures, it is also called juk (Cantonese, Korean), chao (Vietnamese), chok (Thais) or kayu (Japanese).
In some cultures congee is eaten primarily as a breakfast food or late supper. It is often considered particularly suitable for the sick as a mild, easily digestible food.
I was introduced to congee by a writer friend of mine, who made it in her crock pot . (Since she’s originally from the South, I’d tease her that she was making “Asian grits.”) When my husband bought me a Cuisinart rice cooker and I found out that rice was the only grain I could eat due to my food sensitivities , I started to look for congee recipes.
The Everything Rice Cooker Cookbook by Hui Leng Tay has a whole chapter on congee – pumpkin congee, tuna and corn congee, and even gojiberry congee – 10 congee recipes in all.
All the congee recipes look very easy to make and didn’t need anything more exotic than soy sauce. The rest of the book has been criticized in the reviews on Amazon for using too many hard-to-find Asian ingredients. That’s hardly the case as long as you have a decent Asian section in your supermarket or health food store or an Asian market nearby.
During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee. (I like thick, so I didn’t add extra water.) Brown rice tends to need more water than white rice, so err on the side of a little too much water.
You can serve this for breakfast or as a savory side dish. For breakfast, you could add a little stevia or agave - very similar to hot oatmeal. For a savory dish, add soy sauce or a herb blend like Mrs. Dash .
Congee heats up very well the next day in the microwave.