Congee is pronounced as “kan-ci” or “kan-ji” and is a type of rice gruel/porridge. It is eaten today in many Asian countries as a recovery meal, breakfast and festival food. The word “congee” comes from the Dravidian language (Tamil) “kanci,” which means rice cooked water. In South India, fresh hulled parboiled rice is used to prepare this kanjee. It is one of the oldest breakfast items, predominantly eaten in an agricultural society by farmers and other village work force. Read today’s Eating Well page for the recipe. (March 3, 2010, Page 6)

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