Wild Rice Congee

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

Congee is the anglicized term for what in Cantonese is called jook—the steaming bowlful of last night’s leftover rice that is turned into this morning’s porridge, with the help of some nutritious slivers of preserved fish, meat, poultry, or egg. It is a jump-start breakfast not only throughout southern China but also in outposts of Chinese eating worldwide. Indeed, Chinese far away from home think of jook with the fondness that ex-New Yorkers reserve for bagels.

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