Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Grits, Porridge, Frumenty, Congee, Oatmeal, Wheatena, Chatang, Mămăligă, Upma, Gruel, Tsampa, Kasha, Farina, Cream of Wheat, Mazamorra, Tarakjuk, Ugali, Pap, Tinutuan, Jeonbokjuk, Atole, Rodgrod, Sadza, Pease pudding, Jatjuk, Kashk, Champorado, Quaker Instant Oatmeal, Mush, Groat, Pinole, Rice cereal, Hobakjuk, Cuccia, Koozh, Krentjebrij, Hapanvelli, Stip, Obusuma, Maypo, Vispipuuro, Rubaboo, Ga'at, Mieum, Ollebrod, Pastel de choclo, Mala Mogodu, Močnik. Excerpt: Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in copious water. To prepare the dish, rice is boiled in large amounts of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The rice used can either be sticky or regular depending on the country's common practice. Culture also often dictates the way congee is cooked and eaten. In many Asian cultures, it is also called kanji (Tamil/Malayalam/Tulu), ganji (Kannada/ Telugu), juk (Cantonese, Korean), chao (Vietnamese), jok (Thai), kayu (Japanese), lugaw (Filipino), or jaou (Bengali) which is derived directly from the Chinese character zhou (粥, which means gruel in Mandarin). In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals. It is often considered particularly suitable for the sick as a mild, easily digestible food. In Bangladesh, congee, known as konji jaou or kanji jaou (which comes directly from the Chinese character zhōu or gruel), ...