Whether one is in China or Japan, Korea or India, one can find some type of dish similar to the ricey deliciousness known as congee. England has its variety as well ( kedgeree) based off of the Indian kitchari.

Congee is perhaps my favorite food, despite how simple it is to prepare and cook. One could say that I have perhaps a Singaporean take on it: I have a method for doctoring up every bite to deliver a savory bunch of delight.

My favorite way to eat congee is a variation of Korean juk, cooked with shiitake mushrooms and seasoned with sesame seeds and oil. The Japanese chazuke holds a close second, as does Thailand's chok, which is topped with pathongko ( garlic, slivers of ginger, and green onion).

To make basic congee, wash rice thoroughly. Cook 1 cup rice to 10 cups water. Bring to a boil, and add shiitakes  ( if doing it my way). When the porridge is your desired consistency, serve and top with kim/seaweed, sesame seeds and spicy or regular toasted sesame oil.

If making chazuke, you have it even easier: take left over rice, place it in a nice bowl and top with hot sencha. Add some dried salmon and sesame seeds, and umeboshi. I add toasted sesame oil to mine, as I think it is the best invention man has ever made. But that's just my opinion.

No matter what version of congee you make, it is satisfying and calming. Traditionally it is used to feed those who are not feeling well or are hung over, and in Ayurveda to balance the doshas.

Enjoy!