For Asian Americans, congee is often comfort food when you're sick. As the child of a Filipino immigrant, I ate congee that my mother prepared when I couldn't keep down anything else. It was a plain ...

It’s so simple. At its core, congee is just simmering rice and water together until the rice grains break down and turn creamy. The basic ratio is 1 part rice to 8 parts water, but you can play around ...

There aren’t a lot of dishes more suited for a cozy winter night than congee. Though congee generally starts from the same base of rice and broth, the incredibly delicious soup is highly customizable ...

There are few things more soothing than a hot bowl of congee. Growing up I usually ate it in the form of pei dan sau yuk jook — a silky Cantonese congee peppered with juicy bits of pork and century ...

Learn to make congee, the comforting Chinese rice porridge, with a clear, proportional method, base broth, and garnish ideas for a nourishing meal.

For many years, congee has suffered the misfortune of being known in English as 'rice gruel'. It's not the kindest of translations for this big bowl of Asian comfort food. This savoury rice porridge ...

Want a delicious new way to eat rice? As in, a way that doesn’t involve eating it from a little white takeout box? Let’s talk congee. Though known by different names across China, congee generally is ...

When I was in college and for years after, whenever I went into San Francisco to catch a late set of jazz, the evening always ended in Chinatown with a bowl of congee. I can’t think of anything more ...