Congee, or conjee, is rice porridge prepared in many East Asian cuisines. It is frequently accompanied by side dishes to add flavor and texture, or cooked with other ingredients. In some cultures, it is used as a breakfast food, snack or side dish, or as an easily digestible food for people who are ill.
Word origins
From Portuguese canja, from Tamil (Dravidian) kanji/கஞ்சி "boilings".