Conji, also spelled congee, kanji, or jook depending on the region, originated in China, but it is deeply rooted across many Asian cultures. Rice porridge is cooked in water or broth until it softens into a thick, soupy consistency that is both tasty and nourishing. The word ‘congee’ comes from the Tamil word ‘kanji’ (boiled rice water) – a clue to its Southern Indian roots and usage as a simple gruel, often given to the sick or elderly. Despite the Tamil origin of the word in English, the Chinese version, known as ‘zhou’ (粥), has been around since the Zhou Dynasty (1046–256 BCE). It was considered a humble but nourishing dish- especially in times of famine. In China zhou or jook, is often eaten for breakfast and varies by region. Cantonese congee might be silky-smooth, often simmered with pork, century eggs, or seafood. In Japan okayu, is typically plain, served with salted or pickled plums or miso and offered to people who are ill. In Korea Juk is similar, but sometimes enriched with ingredients like abalone or pumpkin. In India (South) Kanji refers to both the starchy water left from boiling rice and the porridge itself- often a daily staple for rural communities. Thailand, Vietnam, the Philippines, and other Southeast Asian countries each have their own take, using local aromatics and proteins.
A couple of weeks ago, a family member came back from a work trip feeling absolutely wrecked, and it was a perfect time to make Conji. This dish actually brings back memories of Bengali sheddho bhaat, a soft, nourishing rice porridge that is comforting, subtle and deeply healing. Rice, water, and a few aromatics come together in something greater than the sum of their parts. This is glutinous heaven, meant to soothe from the inside out. It is comfort in a bowl. Check out the full recipe below or feel free to adapt it- add a soft-boiled egg, a few flakes of fish, or whatever feels good that day. This is food that loves you back. It is simple, warm, and endlessly adaptable. Here’s how to make it @sarchakra
PREP TIME: 5 mins
COOK TIME: 45 mins
SERVES: 3
Ingredients
- Jasmine rice 1 cup, rinsed thoroughly
- Water 6-8 cups (depending on your desired thickness)
- Salt a pinch
- Ginger 2 tbsp, finely chopped
- Garlic 2 tbsp, finely chopped
- Toasted sesame oil 1 tbsp (plus more to drizzle)
- Soy sauce a drizzle
- Green onions, chopped (some stirred in, some for garnish)
- White pepper, to taste
Method
- Rinse the rice thoroughly under cold water until the water runs mostly clear. This helps reduce excess starch and prevents it from getting gummy.
- In a heavy-bottomed pot, add the rinsed rice and water. Bring to a gentle boil.
- Add the chopped ginger and garlic, then lower the heat to a simmer. Stir occasionally to prevent sticking.
- Simmer uncovered for about 45 minutes to an hour, or until the rice breaks down and becomes soft and porridge-like. Add more water as needed during cooking depending on your preferred consistency.
- Season with a pinch of salt, white pepper, a drizzle of soy sauce, and 1 tbsp of toasted sesame oil. Stir in a handful of chopped green onions right at the end for freshness.
- Serve warm, topped with more green onions and a final drizzle of sesame oil.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!
FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
sarchakra 