File:Chinese_rice_congee.jpg · Wikimedia Commons · See Wikimedia Commons
Rissoppa
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 · Svenska
Rissoppa eller risvälling (tamil: கஞ்சி kañji, kinesiska: 粥, pinyin: zhōu) är en soppa kokt på ris som äts i olika former i många asiatiska länder. Uppkom antagligen tidigt i Asien ihop med risets användning. Äts vanligen med någon form av smaksättare, exempelvis inlagda grönsaker, och kan räknas som en del av kinesisk "husmanskost". Denna sopprelaterade artikel saknar väsentlig information. Du kan hjälpa till genom att lägga till den.
Abstract from DBpedia / Wikipedia · CC BY-SA