The English name for Chinese rice porridge often eaten for breakfast is congee. It is made by boiling rice in a large amount of water until the grains soften and the mixture becomes anything from a thick porridge to a thin gruel.
In China, congee is also known as zhou, with regional versions differing in thickness, toppings, and ingredients. Plain congee may be served with pickled vegetables, salted eggs, fermented tofu, or youtiao. More elaborate bowls can include meat, fish, century egg, ginger, or pork floss.
Breakfast is a familiar setting, but congee is not limited to the morning. It can be eaten at supper, served as a comforting food for people who are ill, or used as a practical way to stretch a small amount of rice. Its long history is connected to the ancient cultivation of rice in East Asia.
Congee is broader than any one regional recipe. Similar rice porridges have different names across Asia, including juk in Korea, okayu in Japan, and cháo in Vietnam.