File:Chinese_rice_congee.jpg · Wikimedia Commons · See Wikimedia Commons
Congee
Sign in to saveAlso known as rice porridge, juk, conjee
Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.
Key facts
- Food.name
- Congee
- Food.image
- Chinese rice congee.jpg
- Food.caption
- Chinese zhou (rice congee) with rousong and zha cai (with coriander in side bowl)
- Food.type
- Porridge
- Food.main_ingredient
- Rice
via Wikipedia infobox
Wikidata facts
- Instance of
- food
- Subclass of
- side dish
- Part of
- Asian cuisine
- Country of origin
- China
- Material used
- drinking water
- Image
- 09034jfCuisine of Bulacanfvf 05.jpg
Show 5 more facts
- native label
- ဆန်ပြုတ်
- Commons category
- Congee
- topic's main category
- Category:Congee
- different from
- cooked grain
- described by source
- Gujin Tushu Jicheng
Sources (2)
via Wikidata · CC0
Article · Nederlands
Congee, ook wel rijstepap of rijstsoep, is een pap waarin rijst wordt verwerkt. Veel Aziatische keukens hebben een variatie op dit gerecht. Congee maakt men door water te koken en als het water kookt, rijst toe te voegen, en dit langere tijd - soms tot vier uren - te laten garen, tot de rijst uiteen gevallen is. Congee ziet er dan uit als witte, drassige brij. Congee zonder de toevoeging van andere ingrediënten is vrijwel smaakloos.
Abstract from DBpedia / Wikipedia · CC BY-SA