with presets for all different types of rice (brown, long grain, sushi, and more), as well as preparations like congee, porridge, and even pressure-cooking (which is, yes, one way in which all ...

Congee, or rice porridge, is one of my all-time favorite comfort foods, whether it's a basic version or loaded up with toppings made from Christmas leftovers. My grandmother used to make a big pot ...

I made this incredibly simple dish that walked the line between a soup and rice porridge like congee, but honestly was just delicious and felt like its own thing. It was one of those dishes that I ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

And at just the right time, organizers say.

While comforting bowls of congee are welcome at most times of the year, the rice porridge’s association with thriftiness and austerity is considered a no-no during the Lunar New Year celebrations.

Before we continue — For the record, the porridge that we are having today is commonly associated with congee as well ... With the use of premium rice grains that yield a velvety texture, quality is ...

“Congee was food you ate while sick or when the cook was too lazy to make a meal,” he writes in his Lee Ho Fook cookbook for indie publisher Somekind Press. “I’ve since changed my stance on this ...