Congee is the Chinese rice porridge often eaten for breakfast with savory toppings.
To make congee, rice is simmered in a large amount of water or stock until the grains break down and the mixture becomes soft and porridge-like. It may be served plain or with ingredients such as preserved vegetables, peanuts, meat, fish, eggs, soy sauce, or scallions.
Congee is eaten across China and throughout much of Asia, but its names and recipes vary by region. In Cantonese cuisine, it is commonly called jook. In northern China, rice porridge may be called xifan, while other Asian traditions have their own related versions.
Congee is not the same as baozi, which is a filled steamed bun, or wonton, which is a dumpling. Its texture can range from smooth and thin to thick and heavily textured depending on the rice-to-liquid ratio and cooking time.