Congee

Congee is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations it can be recognised by its thick texture. It can be considered as a porridge or thick soup.
To prepare the dish, rice is boiled in large amounts of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing congee to be cooked overnight. The rice used can either be sticky or regular depending on the country's common practice. Culture also often dictates the way congee is cooked and eaten.
In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu), Ganji (Kannada/ Hindi), Ghanji (Telugu), juk (Cantonese, Korean), chao (Vietnamese), jok (Thai), kayu (Japanese), lúgaw (Filipino), or jau (Bengali) which is derived from a Chinese character zhou (粥, Mandarin).