![]() Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies. For example, to make Cantonese congee, white rice is boiled in many times its weight in water for a long time until the rice breaks down and becomes a fairly thick, white porridge. ![]() 'dilute rice').Ĭhinese congees ( Chinese: 粥 pinyin: zhōu Cantonese Yale: jūk) vary considerably by region. ![]() Another common Chinese name for it in the Mandarin dialect is xīfàn ( Chinese: 稀飯 lit. 'white porridge') in Central and Northern China. Natively, plain congee is known by other local names such as báizhōu ( Chinese: 白粥 lit. While plain congee is a staple dish in China, it is called congee only in Hong Kong English but is more commonly recognised as jūk (or "jook"). Because of this, it is commonly served as a staple meal for patients in healthcare facilities. It is often considered particularly suitable for the sick as a mild, easily digestible food. 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. Culture also often dictates the way congee is cooked and eaten. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. Congee can be made in a pot or in a rice cooker. To prepare the dish, rice is boiled in a large amount of water until it softens significantly. It is mentioned in the Book of Rites and noted in Pliny’s account of India circa 77 CE. In Chinese, it is known as zhou in Mandarin or "jook" in Cantonese ( Chinese: 粥 pinyin: zhōu Cantonese Yale: jūk). The English word congee is derived from the Tamil word kanji ( கஞ்சி, kañci, IPA: ). Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. It is typically served as a meal on its own, especially for breakfast or people who are ill. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. Without proper rendering support, you may see question marks or boxes, misplaced vowels or missing conjuncts instead of Indic text.Ĭongee or conjee ( / ˈ k ɒ n dʒ iː/ KON-jee) is a type of mostly savoury rice porridge or gruel of Asian origin. The longer the congee sits, the thicker it gets.This article contains Indic text. Reheat: Simply reheat on the stove and you will need to add more water or stock to thin it out. ![]() Store: If you cook a big pot and have leftover, you can keep it in the refrigerator but try to finish it within 5 days. These need to be added the same time you start cooking the congee as they need time to cook until softened HOW TO STORE AND REHEAT LEFTOVER CONGEE MEATLESS PROTEIN: tempeh cubes, firm tofu cubesĪdd these frozen veggies after the porridge has thickenedįROZEN VEGETABLES (NO THAWING NECESSARY): edamame, frozen mixed vegetables, frozen corn, etcįRESH VEGETABLES: diced carrots, sweet potato pieces. RAW PROTEIN: ground pork, ground turkey, fish slices, small boneless chicken piecesĬOOKED PROTEIN: leftover shredded rotisserie chicken meat, century eggs, cooked salted duck/chicken eggs Here are some ideas:Īdd them after the congee has thickened. Rice congee can also be made into a complete meal instead of just a plain congee.
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