Something magical happens to rice if left to boil for too long in an excess of water: The grains break down, absorbing the liquid and softening, creating a one-pot wonder of thick, stodgy starch that’s as fragrant as it is warming.
This is, of course, congee: the porridge — also referred to as jook, zhou (my name for it, having a Northern Chinese mother), or myriad other names — that likely originated in China but is eaten in many Asian countries.
Congee has a history as a famine food — rice stretched to last with the addition of extra water — and, more commonly nowadays, the ideal sick dish. Low-effort and gentle on the stomach, it’s embraced as a go-to for belly aches, colds, or days of general discomfort. That’s how I’ve always known it; my grandmother, who lived with us for years while I was growing up, would make congee on the regular, but particularly during the winter or when any of us felt ill. It’s just rice and water (usually one cup of rice to four or five cups of water, depending on one’s preference for watery or thick) simmered for at least 25 minutes (depending on one’s level of impatience). Sometimes she would add tapioca or sago pearls and sugar to taste, turning the dish into a dessert of sorts. Congee could last for half a week; we poured in a little water each time and boiled it anew, further breaking down the rice until by the third day or so it was even more glutinous, a glorious transfiguration of texture.
There are many other ways to eat congee, varying depending on the cuisine, geographic region, or just one’s own tastes. You can make it with stock, top it with pork floss, add a century egg or a deep-fried youtiao cruller. There are more recent takes on the age-old dish, too, as congee has reached new heights of trendiness in recent years, appearing on the menus of hip restaurants in both China and the U.S. A few years ago in Beijing, I met up with a cousin at a restaurant specializing in congee. The place was popular with the district’s plethora of university students; I saw tables full of people younger and cooler than me gossiping and laughing over large vessels of congee served with seafood, meat, preserved vegetables, sauces, and so much more. Here was the humble, homey bowl — and it was in vogue.
But I prefer the plain, two-ingredient, at-home version whenever I have a craving for congee, which I confess is almost never. I only make it when I’m truly sick or, sometimes simply sick for home, although whether that longing is for my mother or grandmother or just the feeling of being cared for as a child, I don’t know. When my tastebuds are dulled, there’s a soothing blandness to congee, primarily satisfying in its gloopy texture on the tongue — as if I’m eating baby food again — and its solid comfort. Like swallowing hot mouthfuls of nothing that light a candle in the stomach, filling it with a gentle warmth that lingers.
FAQs
The soft soothing white mass is pure comfort at its best. A cross between porridge and soup in my opinion. Topped with a variety of savory condiments such as chili oil, sausage and the like it is flavorful and mild all at once. Congee is a classic Chinese dish.
Is eating congee every day good for you? ›
Rich in flavour and filled with the goodness of nutrients, rice congee is the perfect dish to have daily for anyone, especially children who are picky eaters. Introduce your fussy baby to a warm bowl of rice congee topped with the things they love. The delicious dish is also beneficial for your overall well-being.
Why is congee so good when you're sick? ›
Congee is considered a soothing meal because it is a warm and comforting dish that is easy to digest. It is made with rice that has been cooked until it has broken down into a porridge-like consistency, and is usually served with a variety of ingredients such as vegetables, meat, and herbs.
Was Mulan eating congee? ›
Congee is very much a real life dish that is a staple food in many Asian countries. I have a theory that the congee Mulan is eating in the movie is actually the leftover rice from the food fight the day before. Gotta love finding new details in a movie you have loved for practically your whole life!
What is the most comfort food? ›
What Are the Top 10 Comfort Foods?
- Candy.
- Chicken soup.
- Grilled cheese.
- Grits.
- Ice cream.
- Mac 'n' cheese.
- Mashed potatoes.
- Pizza.
The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.
Why is congee so healing? ›
Chicken stock or bone broth, which is the second key ingredient for congee, is also hydrating and provides a rich source of collagen. This protein is required to repair and heal the lining of the GI tract, which can be damaged due to diet and lifestyle stressors.
Does congee spike blood sugar? ›
Congees are a popular year-round breakfast option. However, they can cause a quick rise in your blood glucose levels (BGL) because they are high in Glycaemic Index (GI) as they are made with white rice. Swap or mix your white rice with grains such as pearl barley, red beans, mung beans and rolled oats.
Is congee anti-inflammatory? ›
Congee is an anti-inflammatory, gut healing powerhouse made of rice and bone broth. It is also a rich source of collagen, a key player in promoting gut health, skin elasticity, and easing joint pain and inflammation.
Is congee a laxative? ›
Congee really does eliminate constipation. It helps with elimination unbelievably. It softens the fiber so that it's really actually very soothing and moves through your whole digestive system really easily.
Congee is often eaten with fried bread stick known as "Youtiao". Is a classic Chinese breakfast dish. Additional ingredients such as meat, fish, eggs and flavouring can be added while preparing the congee. There are no rules about what to add.
What is the best comfort food when sick? ›
In addition to serving small portions of applesauce, bananas, rice and toast, you can also try foods such as:
- Clear broth.
- Gelatin desserts.
- Plain potatoes.
- Pretzels.
- Saltine crackers.
- Roasted/baked chicken.
A company is facing accusations of cultural appropriation after it claimed to have improved and modernized congee, an Asian rice porridge, and its owner, who is white, called herself “the Queen of Congee.”
What is the Chinese name for congee? ›
In China, congee is known as zhou (Chinese: 粥; pinyin: zhōu; Cantonese Yale: jūk), with the first recorded reference traced back to 1000 BC during Zhou dynasty.
What Disney character eats porridge? ›
Drizella's Porridge
It looks like Cinderella is taking her family porridge and tea. However, porridge isn't a common French breakfast. They usually eat grains, coffee, and fruits. But because it really looks like porridge, we were true to the animation and made some porridge.
What type of food is congee? ›
Congee (/ˈkɒndʒiː/, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Is rice a comfort food? ›
40 comforting ways with rice to warm you up. Nothing says comfort food quite like a big bowl of these rice recipes.
Is congee good for an upset stomach? ›
We commonly recommend this to those dealing with nausea, vomiting, diarrhea, low appetite or who are recovering from an acute illness. However, congee is incredibly versatile and can be eaten at any time. In some Asian countries it's a staple meal in the diet just as much as oatmeal can be in the West.
