Ah, porridge. That old reliable breakfast staple. It's cheap, it's filling, and, if prepared properly, it can be truly delicious. While oats are the favored porridge grain in most Western ...

Chef Melissa King has a particularly soft spot for congee (or jook, the Cantonese name for the iconic rice porridge). “It’s like your Chinese chicken noodle soup — it was always cozy and comforting, ...

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, ...

When I was in college and for years after, whenever I went into San Francisco to catch a late set of jazz, the evening always ended in Chinatown with a bowl of congee. I can’t think of anything more ...

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 ...

You don’t need much to make this breakfast porridge (or dinner-worthy soup): Just rice, water and time. By Melissa Clark There’s a raging debate in our house about whether congee — also called jook — ...

Wash the rice in several changes of cold water. In a 2-quart saucepan, soak the rice overnight, at room temperature, in 3 cups cold water with 1/4 tespoon oil. Add the broth and bring to a boil over ...