‘Congee’ or ‘Porridge’, what is the difference or is it referring to the same thing?
According to Wikipedia,
Porridge is a dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk, or both. Other grains or legumes may be used, although dishes prepared with other ingredients are often referred to by other names, such as polenta or grits.
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added whilst preparing the congee, it is most often served as a meal on its own.
More often than not the word ‘porridge’ is frequently heard within the context of Asian cooking in reference to ‘congee’. Here is a glimpse of the variations from our neighbouring countries.