Congee

{{Short description|Asian savoury rice porridge dish}} {{More citations needed|date=April 2011}} {{Use dmy dates|date=November 2018}} {{Infobox food | name = Congee | image = Chinese rice congee.jpg | caption = Chinese ''zhou'' (rice congee) with ''rousong'' and ''zha cai'' (with coriander in side bowl) | alternate_name = | place_of_origin = | associated_cuisine = | creator = | year = | mintime = | maxtime = | type = Porridge | course = | served = | main_ingredient = Rice | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} {{Contains special characters|Indic}}

'''Congee''' ({{IPAc-en|ˈ|k|ɒ|n|dʒ|iː}} {{Respell|KON|jee}}, derived from 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}}</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 of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 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 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 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.<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'' ({{lang-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 == === South Asia === ==== Mainland China ==== By porridge ({{Lang-zh|c=粥|p=zhōu|labels=no}} or {{Lang-zh|t=稀飯|p=xīfàn|labels=no}} in Standard Chinese), Chinese languages across the south usually mean rice porridge, while in the north it may be cornmeal porridge, proso millet porridge, foxtail millet porridge, or 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 drained to obtain porridge. The water is served as a drink, 酸米湯 (Jin Chinese: {{IPA|cjy|suɤ mi tʰɤu|}}). The porridge is eaten with pickles of turnips, carrots, radish or celery. When stirred-fried, the porridge 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 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>

Originating in Guangdong, century egg congee ({{lang-zh|c=皮蛋瘦肉粥|labels=no|out=|p=|cy=pèihdáan sauyuhk jūk}} in Cantonese) has become popular nationwide since the 2000s. It was first tested on the menu of 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> Century egg porridge ranked in the 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>

Additional common regional ingredients include salted duck eggs, ''rousong'', ''zhacai'', pickled tofu, mung beans and organ meats (especially pig liver). ''Youtiao'' is served as a side dish in some Chinese cultures. Congee with multiple ingredients tends to be seen as expensive and festive congee, such as Laba congee.{{citation needed|date = March 2024}}

====Taiwan==== In Taiwan, congee is known as {{Lang-zh|c=糜|tl=muê|labels=no|out=tl}} in Taiwanese Hokkien or {{Lang-zh|c=稀飯|p=xīfàn|labels=no|out=p}} in Mandarin. Sweet potato, taro root, or century egg is often added for taste. A famous congee dish in Taiwan is milkfish congee.<ref>{{cite news |last1=Wong |first1=Maggie |date=27 July 2015 |title=40 of the best Taiwanese foods and drinks |url=https://edition.cnn.com/travel/article/40-taiwan-food/index.html |accessdate=27 September 2022 |publisher=CNN Travel}}</ref>

==== Japan ==== [[File:Rice porridge breakfast by Vicky f04 in Kyoto.jpg|thumb|left|Rice porridge breakfast in Kyoto]] 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 recipes that use a 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|date=13 September 2023 }}</ref>

''Kayu'' may be made with just rice and water, and is often seasoned with salt. Eggs can be beaten into it to thicken it. Toppings may be added to enhance flavour; welsh onion, salmon, roe, ginger, and ''umeboshi'' (pickled plums) are among the most common. ''Miso'' or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers 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 diet.

A type of ''kayu'' referred to as ''nanakusa-gayu'' ({{lang|ja-Hani|七草粥}}, "seven herb porridge") is traditionally eaten on 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=The Nikkei}}</ref>

''Kayu'' is also used in 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 ==== {{Main|Juk (Korean food)}}

[[File:Heugimja-juk.jpg|thumb|{{lang|ko-Latn|Heugimja-juk}} (black sesame porridge)]]

{{lang|ko-Latn|Juk}} ({{Korean/auto|hangul=죽|hanja=粥|labels=no|ko_ipa=tɕuk̚}}) is a Korean porridge dish made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. {{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="IGKC">{{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>

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]{{Dead link|date=February 2025 |bot=InternetArchiveBot |fix-attempted=yes }} Doosan Encyclopedia</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>

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'). It is usually served with more flavorful side dishes, such as {{lang|ko-Latn|jeotgal}} (salted seafood) and various types of kimchi.

There are more than forty varieties of {{lang|ko-Latn|juk}} mentioned in historical documents.<ref name="juk doosan" /> Notable varieties include {{lang|ko-Latn|jatjuk}} made from finely ground pine nuts, {{lang|ko-Latn|jeonbok-juk}} made with abalones, {{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.

=== 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 the Old Market in Siem Reap]] In Khmer, congee is called ''babor'' ({{Wikt-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 |access-date=30 June 2018 |archive-date=3 October 2020 |archive-url=https://web.archive.org/web/20201003082207/http://jimmyeatsworld.com/2014/03/03/cambodian-breakfast/ |url-status=dead }}</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 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>{{Unreliable source?|reason=See reliable sources list on WP:KO/RS|date=June 2025}}<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'', Indonesian chicken congee]] [[File:Instant congee with meat floss.jpg|thumb|Instant chicken congee from a convenience store, served with meat floss]] In 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 ''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'', which is made from sago flour. It is a staple food of Maluku and Papuan people. Usually, it is eaten with yellow soup made from 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, scallions, toasted garlic, and safflower|alt=Golden yellow porridge garnished with scallions and fried bits]]

''Lugaw'' (pronounced {{IPA|tl|ˈluɡaw}}) is the 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 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 scallions and toasted garlic. Dried red safflower (''kasubha'') may also be used as a topping, mainly as a visual garnish and to impart a more appealing yellow tinge to the dish. As with Japanese ''kayu'', fish or chicken stock may be used to flavor the broth. The most popular variants of ''lugaw'' include ''arroz caldo'' (chicken), ''goto'' (beef tripe), ''lugaw na baboy'' (pork), ''lugaw na baka'' (beef), and ''lugaw na tokwa't baboy'' (diced tofu and pork). Other versions can also use ''tinapa'' (smoked fish), ''palakâ'' (frog legs), ''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 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-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 dishes are often accompanied by 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. 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 ==== thumb|''Jok mu sap'': Thai congee with minced pork 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 ''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), ''mu nam liap'' (minced pork fried with chopped Chinese olives), and ''pla rak kluai thot krob'' or ''pla rak kluai thot kratiam'' (deep-frying or frying with garlic horseface loach).

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|access-date=23 March 2018|archive-date=23 March 2018|archive-url=https://web.archive.org/web/20180323154827/https://guide.michelin.com/th/en/bangkok/jok-prince/restaurant|url-status=dead}}</ref> Talat Noi in 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 Chok Chai neighbourhood in Lat Phrao, where the dish is available 24 hours a day.<ref>{{cite web|url=https://mgronline.com/travel/detail/9600000066897|script-title=th:"เจ๊เกียง โจ๊กกองปราบ" อร่อยอุ่นท้อง ได้ตลอด 24 ชั่วโมง|date=2 July 2017|website=Manager Online|access-date=23 March 2018|language=th|archive-url=https://megalodon.jp/2026-0429-1241-45/https://mgronline.com:443/travel/detail/9600000066897|archive-date=29 April 2026|url-status=live}}</ref> ''Khao tom kui'' is found in areas, such as the Yaowarat and Wong Wian Yi Sip Song Karakadakhom (July 22 Circle).<ref>{{cite web|work=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|access-date=23 March 2018|archive-date=23 March 2018|archive-url=https://web.archive.org/web/20180323154917/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|url-status=dead}}</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 ==== 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 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 bean curd (''chao'').

[[File:Cháo củ quả.jpg|thumb|left|Vietnamese congee with ''cháo quẩy'']]

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 === ==== 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, brown or white rice was the 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> A special type of Ganji is prepared on the occasion of Dwadashi in Tulu-speaking Shivalli Brahmin 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 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 it 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-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 pickles. In Goa, it is normally served with dried or fresh cooked fish, ''papad'' or vegetables.{{Citation needed|date=September 2011}}

==== Kerala ====

In the Indian 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. 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 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|access-date=26 January 2018|archive-date=14 June 2016|archive-url=https://web.archive.org/web/20160614102521/http://awake.kiev.ua/dhamma/tipitaka/2Sutta-Pitaka/4Anguttara-Nikaya/Anguttara3/5-pancakanipata/021-kimbilavaggo-e.html|url-status=dead}}</ref>

==== Sri Lanka ==== {{main|Kola kanda}} In Sri Lanka, several types of congee are known as ''kenda'' in 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'', used 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 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. Tamils and 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 is 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.

====Nepal==== In Nepal, congee is known 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 considered a light food which is why it eaten in sick days or as light supper.

==== Maldives ==== Baipen is a bland rice porridge from the Maldives. During Ramadan, Maldivian Muslims break their fast with baipen and Rihaakuru. It is eaten with maskurolhi, a spicy tuna and coconut sambal.<ref>{{cite web |title=Baipen |url=https://lonumedhu.com/content/baipen |website=Lonumedhu |date=17 November 2021}}</ref>

Baipen can be made savory or sweet depending on the occasion, and its preparation varies regionally. In Eydhafushi, baipen is fermented for a week before consumption. It is known as 'Honihiru baipen' (Saturday rice porridge) since it is consumed on Saturday.{{Citation needed|date=January 2025}}

=== The Americas === ==== Caribbean Tamil Community ==== Among the Indo-Caribbean Tamil Community, a dish called "Kandji" or "Kanchi" is made with rice, chickpeas, black eyed peas, onions, grated coconuts, and salt. It is traditionally eaten after a 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 preparing the dish in the temple's complex.

=== Europe === ==== Hungary ==== In Hungary, it is called {{Wikt-lang|hu|rizskása}}, a traditional 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 had 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 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'' * Cooked rice * Curd rice * Gruel * ''Kasha'' * ''Lâpa'' * ''Mieum'' * Oatmeal * ''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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