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 ...

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 ...

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 ...

There are few things more soothing than a hot bowl of congee. Growing up I usually ate it in the form of pei dan sau yuk jook — a silky Cantonese congee peppered with juicy bits of pork and century ...

For many years, congee has suffered the misfortune of being known in English as 'rice gruel'. It's not the kindest of translations for this big bowl of Asian comfort food. This savoury rice porridge ...

BOSTON – By 12:20 on a recent Monday, all but six seats at Mei Mei are filled and a line is forming at the counter for the first lunch pop up of Congee & Me, the creation of 29-year-old Brookline ...

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. Though known by different names across China, congee generally is ...

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 ...