Rice congee (pronounced /ˈkɒndʒiː/ or /ˈkɑndʒi/) is a type of rice porridge that is eaten in many Asian countries. The word "congee" is possibly derived from the Dravidian word kanji.^[1] In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals. Hakka (Simplified Chinese: 客家话, Traditional Chinese: 客家話, Pronunciation in Hakka: Hak-ka-fa/-va, Pinyin: Kèjiāhuà) is a spoken variation of the Chinese language spoken predominantly in southern China by the Hakka ethnic group and descendants in diaspora throughout East and Southeast Asia and around the world. ... Guangdong Romanization refers to the four romanization schemes published by the Guangdong Provincial Education Department in 1960 for transliterating the Standard Cantonese, Teochew, Hakka, and Hainanese spoken varieties of Chinese. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Wu (Chinese: ; pinyin: ; Chinese: ; pinyin: ) is one of the major divisions of the Chinese language. ... Shanghainese (上海言话 [] in Shanghainese), sometimes referred to as the Shanghai dialect, is a dialect of Wu Chinese spoken in the city of Shanghai. ... Northern Wu Romanization Scheme. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Taishanese or Hoisanese (台山話: hoi6 saan3 waa2, Cantonese: toi4 saan1 waa2), or Siyi (四邑; after the area of the same name), is a Chinese dialect (or group of very similar dialects) spoken in and around Taishan, a coastal county of the Guangdong province, located southwest of Guangzhou. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ... Tagalog (pronunciation: ) is one of the major languages of the Republic of the Philippines. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji   ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Arabic numerals. ... Hiragana ) is a Japanese syllabary, one component of the Japanese writing system, along with katakana and kanji; the Latin alphabet is also used in some cases. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji The Hepburn romanization system ) is named after James Curtis Hepburn, who used it to transcribe the sounds of the Japanese language into the Latin alphabet in the third edition of his Japanese–English dictionary, published... Jamo redirects here. ... Korean writing systems Hangul Hanja Hyangchal Gugyeol Idu Mixed script Korean romanization Revised Romanization of Korean McCune-Reischauer Yale Romanization Hanja is the Korean name for Chinese characters. ... The Revised Romanization of Korean is the official Korean language romanization system in South Korea. ... McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000. ... Not to be confused with the Malayalam language, spoken in India. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... This article does not cite any references or sources. ... Bangla redirects here. ... Hindi (हिन्दी) is a language spoken mainly in North and Central India. ... Malayalam ( ) is the language spoken predominantly in the state of Kerala, in southern India. ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... “Telugu” redirects here. ... Tulu (ತುಳು) is a Dravidian language of India with fewer than two million speakers, known as Tuluvas. ... IPA may refer to: The International Phonetic Alphabet or India Pale Ale ... For other uses, see Rice (disambiguation). ... ‹ The template below is being considered for deletion. ... For other uses, see Asia (disambiguation). ... For other uses, see Dravidian (disambiguation). ...

In many Mandarin-speaking parts of the world, this dish is also referred to as "xifan" (traditional: 稀飯, simplified: 稀饭, pinyin: xī fàn).

Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight. Electric rice cooker including scoop, before cooking For the car modification term, see Rice burner. ...

Cultural variations

Chinese

Chinese congees are varied in different regions. For example, to make Guangdong congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly viscous white porridge.^[2] Congees made in other regions may use different types of rice with different quantities of water, thus resulting in a thicker or more viscous product. Not to be confused with the former Kwantung Leased Territory in north-eastern China. ... For other uses, see Rice (disambiguation). ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Viscosity (disambiguation). ...

It is often eaten with zha cai, salted duck eggs, lettuce and dace paste, bamboo shoots, youtiao, wheat gluten, with other condiments, meat or century eggs. Zha cai (literally pressed vegetable) is a type of pickled mustard stem originating from Sichuan, China. ... Salted duck eggs or salted eggs (鹹鴨蛋, xían yā dàn) is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. ... Binomial name L. Vit. ... A dace is any of a number of species of small cyprinid fish. ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. ... Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... A piece of seitan Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ... Century egg sliced open. ...

Other seasonings, such as white pepper and soy sauce, may be added. Alternatively, grilled fish may be mixed in to provide a different texture. Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery or can be drained so that it has a texture similar to Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook. Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... Percentages are relative to US recommendations for adults. ...

Besides functioning as an everyday meal, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor. Chinese food therapy (Simplified Chinese: 食疗; Traditional Chinese: 食療; pinyin: Shí Liáo) is a practice of healing using natural foods instead of medications. ...

The origin of congee is unknown, but from many historical accounts, it is usually served during times of famine or when numerous patrons visit the temples. Thus, it can be interpreted as a way to stretch the rice supply to feed more people.

In China, congee has also been used to feed young infants. However, the cooking time is much longer than okayu, and because it is for infants, the congee is not seasoned with salt or any other flavoring, but often is mixed with pre-steamed and deboned fish.

Congee can also be made from other grains, like cornmeal, millet, barley, and sorghum. These are common in the north of China, where rice does not grow.^{[citation needed]} Multigrain congee mixes are popularly sold in the health food sections of Chinese supermarkets. Congee with mung beans is usually eaten with sugar, just like red bean congee. The mung beans are eaten for their therapeutic "cooling" effect.^{[citation needed]}

Japanese

Okayu is the name for the type of congee eaten in Japan.^[3] Okayu is still considerably thicker than congee produced in other cultures.^{[citation needed]} For example, a typical Cantonese style congee uses a water to rice ratio of 12:1, but okayu typically uses water to rice ratios of 5:1 (zen-gayu) or 7:1 (shichibun-gayu). Also, its cooking time is short compared to other types of congee; okayu is cooked for about 30 minutes, while Cantonese congees cook for an hour or more. Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ...

Okayu may simply consist of rice and water, although salt is often added for seasoning. Beaten eggs could be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour; negi (a type of green onion), salmon, roe, ginger, and umeboshi (pickled ume fruit) are among the most common. Similarly, miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a setting for okayu. Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... For other uses, see Salmon (disambiguation). ... This article is about fish eggs. ... For other uses, see Ginger (disambiguation). ... Umeboshi Umeboshi (Japanese: 梅干; literally dried ume) are pickled umes. ... Binomial name Prunus mume Siebold & Zucc. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... This article or section does not adequately cite its references or sources. ...

In Japan, okayu is popularly known as a food served to the ill, occupying a similar cultural status to that of chicken noodle soup in America. Because it is soft and easily digestible, okayu is the first solid food served to Japanese infants; it is used to transition them from liquids to the thicker rice dishes which constitute much of the Japanese diet. It is also commonly eaten by the elderly for the same reasons. Chicken noodle soup or chicken soup with noodles is a soup made of chicken broth, chicken and broad flat noodles. ...

A type of okayu called nanakusa-gayu (七草粥, "Seven Herb Porridge") is traditionally eaten on 7 January, as a way of using special herbs that protect against evils, and to invite good luck and longevity in the new year. Moreover, as a simple, light dish, nanakusagayu serves as a break from the many heavy dishes eaten over the Japanese New Year. The Festival of Seven Herbs ) is the long-standing Japanese custom of eating seven-herb kayu ) on Jinjitsu (January 7). ... is the 7th day of the year in the Gregorian calendar. ... The kadomatsu is a traditional decoration for the new year holiday. ...

Korean

In Korea the dish goes by the name juk (pronounced [tɕuk]) and is often cooked with vegetables, tuna, or other ingredients to create variants of the dish. Being largely unflavored, it is served together with a number of side dishes such as kimchi, beef jerky, pickled cuttlefish, or other ingredients, to add flavor to the dish. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. ... The name Jerky comes from the Quechua term charki, meaning dried meat. ... Orders and Families †Vasseuriina †Vasseuriidae †Belosepiellidae Sepiina †Belosaepiidae Sepiadariidae Sepiidae Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes squid, octopuses, and nautiluses). ...

Juk is a common take-out dish, with several large chain stores selling it in South Korea, including Bon Juk and Hyun Juk.

It is also the dish of choice to serve the ill or elderly, as is it easily consumed and digested.

Filipino

Lúgao (alternately spelled "lugaw"^[4] or "lugau") is the Filipino name for congee. Very similar to Cantonese style congee, lúgao is typically of a thicker consistency, retaining the shape of the rice while achieving the same type of texture. It is boiled with strips of fresh ginger. Other flavors may be added according to taste. Most often it will be topped with scallions and served with crispy fried garlic. As with okayu, fish or chicken stock may also be used to flavor the broth. Lúgao can also be served with tokwa't baboy (diced tofu and pork), goto, utak (pig's brain), as well as calamansi, fish sauce, and soy sauce. It is often served to the ill and the elderly, and is favored among Pinoys living abroad in colder climates because it is warm, soft, and easily digestible. Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... For other uses, see Ginger (disambiguation). ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Plantains frying in vegetable oil. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... For other uses, see Fish (disambiguation). ... Chicken soup is a soup made of chicken broth, typically with chunks of chicken, potatoes, carrots, green peas, onions and other vegetables. ... For other uses, see Tofu (disambiguation). ... For other uses, see Pork (disambiguation). ... Packaged whole fruits and a popular soft drink made from the fruit known as calamansi Calamondin or calamansi—X Citrofortunella microcarpa (Bunge) Wijnands—is a fruit tree in the Family Rutaceae that presumably comes from and is very popular throughout Southeast Asia, especially the Philippines. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Pinoy is a demonym used by Filipinos for their compatriots in the Philippines and around the world. ...

Some provinces prefer the Spanish-influenced arroz caldo (literally hot rice), which is often mistaken for a European dish due to its name. Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference.

Arroz caldo is most usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo more closely resembles risotto than congee, and is clearly recognized by the bright yellow hue contributed by the addition of saffron, and the larger pieces of meat. Arroz caldo is more popular among those of Ilokano heritage, although people of other provinces, such as Cebu, often add Philippine prawns, olive oil, bay leaf, and Chinese sausage. Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... For other uses, see Ginger (disambiguation). ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Risotto prepared with mushrooms and scallions. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... This article or section does not adequately cite its references or sources. ... Ilocano or Ilokano can mean: Ilocano people Ilocano language This is a disambiguation page: a list of articles associated with the same title. ... For other uses, see Cebu (disambiguation). ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... For the Popeye character, see Olive Oyl. ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible. ...

Indian

Udupi rice ganji is a variant made by Kannada-speaking, Tulu-speaking or Konkani people in and around Udupi and Mangalore (Karnataka, South India). Here parboiled rice (Kocheel akki in Kannada, oorpel aari in Tulu or ukda tandul in Konkani) is steamed with a small amount of water. Fresh coconut is grated and its milk is skimmed; this milk is then added to the ganji. The ganji (called pej in Konkani) is served hot with fish curry, coconut chutney, or Indian pickles. In Tamil a plain rice porridge, or the thick supernatant water on overcooked rice is called 'kanji' with no stress on either syllable (or both short syllables in the Tamil system based on duration of sounds). Kannada - aptly described as sirigannada (known to few as Kanarese) is one of the oldest Dravidian languages and is spoken in its various dialects by roughly 45 million people. ... Tulu is one of the minor languages of India with under 2,000,000 speakers. ... This article is about the people who speak Konkani Language. ... , For other uses, see Udupi (disambiguation). ... , Mangalore (IPA:ˈmaÅ‹-gÉ™-ËŒlȯr; Kannada: ಮಂಗಳೂರು, MangalÅ«ru; Tulu: Kudla, ಕುಡ್ಲ; Konkani: Kodial, ಕೊಡಿಯಾಲ್; Beary: Maikala, ಮೈಕಲ)   is the chief port city of the Indian state of Karnataka. ... This article is about the Indian region. ... The geographical south of India includes all Indian territory below the 20th parallel. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... This article is about the condiment. ... “Achar”, the Hindi word for a variety of spicy pickled side dish or condiment, redirects here. ...

Thai

In Thailand, rice congee is known as "jok" (โจ๊ก) and is often served as breakfast with a raw or partially-cooked egg added. In most, minced pork or beef is also added and the dish is usually topped with a small version of youtiao (known as pahtongguo by Thais), garlic, and chopped spring onions. Although it is more popular as a breakfast dish, many stores specializing in congee will sell it throughout the entire day. Variations in the meat and toppings are also frequently found. Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ...

Vietnamese

In Vietnam, rice congee is called cháo. It is sometimes cooked together with pandan leaves. Cháo gà is a variety of cháo cooked with chicken and garlic. Other combinations includes duck meat and various pig organs. Many people tend to eat cháo when they feel sick because it is easy to digest. It is also made for death anniversary ceremonies, during which it is offered to the spirits of one's ancestors. Binomial name Pandanus amaryllifolius Roxb. ...

See also

Wikibooks Cookbook has an article on

Chinese Congee

• Red bean soup
• Rice pudding
• Khichdi
• Japanese cuisine
• Filipino cuisine
• Tamil cuisine
• Thayir sadam
• Udupi cuisine

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... It has been suggested that this article or section be merged with Oshiruko. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ... Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... Filipino Cuisine is a unique blend of Asian and Western influences, especially from China, Spain, and the United States, which are the countries that have greatly influenced the culture of the Philippines. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Curd rice (also called yogurt rice, yoghurt rice) is a dish of South India. ... This article does not cite any references or sources. ...

References

is the 122nd day of the year (123rd in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 122nd day of the year (123rd in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ...

External links

• A short article on the health benefits of congee as well as recipe at the Internet Archive Wayback Machine
• Chinese Porridge article and recipe