Congee, known as rice porridge, is the ultimate comfort food in many Asian countries. It's a simple dish that cooks rice ...

“Congee was food you ate while sick or when the cook was too lazy to make a meal,” he writes in his Lee Ho Fook cookbook for indie publisher Somekind Press. “I’ve since changed my stance on this ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...