Or rice porridge. A great comfort food with anti diarrheal and anti emetic properties.
1 cup long grain white rice
9 cups water or stock (chicken or fish)
Salt to taste
In a heavy pot, bring the rice, liquid and optional salt to a boil, then turn it down to a simmer and cover loosely with a lid. Cook gently, stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy, about 1 1/2 hours. Serve up hot with the condiments of your choice or plain, just as it is, for a comforting, simple meal.
Congee is the Chinese name for rice porridge but it is also known as okayu in Japan, juk in Korea, and jok in Thailand to name but a few. While they each have their own unique variations, they all begin with rice and a liquid, usually water and perhaps a little salt.
My grandmother made this for breakfast adding raisins to it for more nutrition and flavor.