Unlike traditional congees, this congee is made with already-cooked rice. Custom dictates that this particular congee be made not only from cooked rice, but from leftover cooked rice. I am not certain about the origin of the dish, but it probably originated either in Fujian or in the neighboring Chaoshan region of eastern Guangdong, home of the Chiu Chow people (see recipe), where cooks traditionally make congees from cooked rice. The reason for its name?