When we say ‘congee’, we’re referring to a number of porridge-like rice dishes, popular across much of Asia. It is most generally made with white rice, although ancient records in China indicate that it has also been made with other ingredients for thousands of years. These days it is a staple, prized for its simplicity and versatility. There are many regional variants with many different names, but we’ll stick with the term ‘congee’. It is a popular breakfast dish, makes an excellent accompaniment as part of a larger feast, and is also served as a standalone meal cooked with meat or fish.
It is essentially a very overcooked rice, but a delicious one!