Congee, or jook, is my comfort food. It’s simple, warm and cozy, and absolutely delicious. This version is also incredibly nostalgic for me, since it became a tradition in my family to make it with ...

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 ...

Getting your Trinity Audio player ready... 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. Although known by ...

Add Yahoo as a preferred source to see more of our stories on Google. Add or subtract liquid for texture, augment with grains or vegetables for flavour, and top with a variety of protein, pickles and ...

Note: If you’re not a big fan of ginger, leave the ginger whole, which will allow the ginger to still flavor the congee, but also make it easier to fish out and discard after cooking. Another ginger ...

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 ...

If you don’t have cinnamon and star anise in your pantry, don’t buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and ...

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 ...

Brandon Jew is the chef at Mister Jiu’s, the California-meets-Cantonese restaurant that opened last year in San Francisco's Chinatown. Growing up, we called congee "jook." My mom was the one who ...

Pierced by winding rivers and dotted with ponds and lakes, the Jiangnan region in China’s lower Yangtze area is famously the home of Shanghai, the country’s biggest city. But Jiangnan is just as ...

Congee, for the uninitiated, is basically rice boiled with water until it has a porridge-like consistency. I know, it sounds pretty boring. But the genius is in the garnishes -- which can be seafood, ...

I learned about congee, the Asian rice porridge, in the bitter heart of a Chicago winter. Plus, I had a cold; I was as congested as that same city’s freeways. A friend took me to Chinatown for a bowl ...