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 ...

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 ...

Congee, or jook, is my comfort food. It’s simple, warm and cozy, and absolutely delicious. This version is also incredibly nostalgic for me, since it became a tradition in my family to make it with ...

I learned about congee, the Asian rice porridge, in the bitter heart of a Chicago winter. Plus, I had a cold; I was as congested as that same city’s freeways. A friend took me to Chinatown for a bowl ...

Congee, for the uninitiated, is basically rice boiled with water until it has a porridge-like consistency. I know, it sounds pretty boring. But the genius is in the garnishes -- which can be seafood, ...

Note: If you’re not a big fan of ginger, leave the ginger whole, which will allow the ginger to still flavor the congee, but also make it easier to fish out and discard after cooking. Another ginger ...

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 ...

When I was in college and for years after, whenever I went into San Francisco to catch a late set of jazz, the evening always ended in Chinatown with a bowl of congee. I can’t think of anything more ...

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You don’t need much to make this breakfast porridge (or dinner-worthy soup): Just rice, water and time. By Melissa Clark There’s a raging debate in our house about whether congee — also called jook — ...