Rice congee: Difference between revisions
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[[Image:Rice congee.jpg|300px|thumb|right|Rice congee]] | [[Image:Rice congee.jpg|300px|thumb|right|Rice congee]] | ||
'''Rice congee''' is a type of rice porridge that is eaten in many Asian countries. The | '''Rice congee''' is a type of rice porridge that is eaten in many Asian countries. | ||
===Preparation=== | |||
To prepare the dish, [[rice]] is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a [[rice cooker]]. The type of [[rice]] used can be either [[:Category:Rice_recipes#Short_grain_rice|short grain rice]] or [[:Category:Rice_recipes#Long_grain_rice|long grain rice]], depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten. | |||
In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for [[rice]] at other meals. | In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for [[rice]] at other meals. | ||
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The European version of '''rice congee''' would be [[Old-fashioned rice pudding|rice pudding]]. | The European version of '''rice congee''' would be [[Old-fashioned rice pudding|rice pudding]]. | ||
===Entomology=== | |||
The word '''congee''' comes from Tamil கஞ்சி (kanji), a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese. In other Asian cultures, it is also called '''hsan pyok''' (Burmese), '''kanji''' (Tamil/Tulu), '''kaṇhji''' (Malayalam),[3] '''pakhal bhat''' (Odia), '''ganji''' (Kannada/Telugu), '''baw baw''' (Khmer), '''juk''' (Hakka, Cantonese, Korean), '''muay''' (Hokkien and Teochew), '''zhōu''' (Mandarin), '''cháo''' (Vietnamese), '''deythuk''' (Tibetan), '''chok''' or '''khao tom''' (Thai), '''kayu''' (Japanese), '''lúgaw''' (Tagalog), '''Bubur''' or '''kanji''' (Indonesian and Malay) or '''jaou''' (Bengali). | |||
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[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
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Latest revision as of 15:56, 22 July 2015
Rice congee is a type of rice porridge that is eaten in many Asian countries.
Preparation
To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. The type of rice used can be either short grain rice or long grain rice, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.
In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals.
Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.
The European version of rice congee would be rice pudding.
Entomology
The word congee comes from Tamil கஞ்சி (kanji), a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese. In other Asian cultures, it is also called hsan pyok (Burmese), kanji (Tamil/Tulu), kaṇhji (Malayalam),[3] pakhal bhat (Odia), ganji (Kannada/Telugu), baw baw (Khmer), juk (Hakka, Cantonese, Korean), muay (Hokkien and Teochew), zhōu (Mandarin), cháo (Vietnamese), deythuk (Tibetan), chok or khao tom (Thai), kayu (Japanese), lúgaw (Tagalog), Bubur or kanji (Indonesian and Malay) or jaou (Bengali).
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