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Why called "congee"[edit]

I would like to know why its called "congee"? My *guess* is that its from "congealed". If anyone knows or has time to find out, please update the article! cbm 05:05, July 13, 2005 (UTC)

I have an Indian friend and one time when our housemate was sick, he suggested boiling some rice in water and drinking the water, and of course, eating the rice. The concotion he described sounded very much like Congee and when I asked him what his culture called it, he said, Kunji.
Unfortunately, I neglected to ask him from what part of India he came from and what language they spoke.
Wolf ODonnell 12:04, 21 October 2005 (UTC)
seems this is now answers in the article: from Tamil kanji. cbm 20:35, 18 July 2007 (UTC)
The article says "The Webster's Dictionary lists the etymology of "Congee" as coming from China[2], but the reference [2] actually says "Boiled rice; rice gruel. [India]". Time to change the intro paragraph? (talk) 23:27, 24 May 2009 (UTC)

Yea, my family refers to it as kunji and we speak Tamil. --Htdmangoes1089 (talk) 02:20, 8 September 2009 (UTC)

It's worth noting that the OED says it comes from Tamil, but that beyond that its origin is doubtful, and that George Uglow Pope specifically said it was "not Dravidian". -- (talk) 06:07, 29 September 2009 (UTC)

This is an article sorely in need of a history section. The article implies that the dish is Asian, and the name Asian. That is not quite correct, as can be inferred from the (unexplained) existence of Portuguese congee. Congee is a English word, and there needs to be some explanation of the British connection. (talk) 18:38, 15 November 2010 (UTC)

since this is the english wikipedia the english name should be in the title. About the portuguese canja one can say that in portugal theres a local variant of each and every dish ever made so that's not an issue. From the americas down to africa to scandinavia to china , india or even haway theres lots and lots of portuguese dishes THERE and their dishes HERE ... portuguese discoveries were actually a globalized culinary interchange.Sotavento (talk) 10:11, 26 March 2012 (UTC)

just for the record, it is more commonly called "jook" (cantonese) in the US, to the point where some refer to congee as "the British name for jook". (talk) 04:26, 10 September 2012 (UTC)

Suspension variety[edit]

Isn't there a variety of congee where it's more about rice suspended in broth/water? It's a non-Cantonese variety. --Madchester 02:24, July 25, 2005 (UTC)

Are you meaning the Teochiu-style? :-) — Instantnood 08:13, August 31, 2005 (UTC)


Should Okayu be merged into this article? Or should each of the variants of congee merits its own entry? (Please respond at talk:Okayu#Merge.) — Instantnood 09:18, August 31, 2005 (UTC)

I think the two should merge, okayu is just japanese for "white congee". As such, I threw on the merge-to in Okayu and merge-from here. --Sjschen 05:15, 11 December 2005 (UTC)
I think it's not necessarily appropriate to merge Okayu into this article. Congee is a very popular breakfast eaten with Youtiao, and Congee shops are found everywhere in China. However, it rarely happen in Japan. Because it is widely believed that Okayu is a meal for toddlers (baby food), patients or for elderly persons, so Okayu shop cannot be hardly ever found in Japanese city area. But, in zen temple, Okayu is a very popular breakfast in Zen temple in Japan. It is believed that Okayu is poor meal, and also believed Buddhist should be content with plain living. Thus, I think there are differences in culture between China (or Korea) and Japan. I hesitate to merge Okayu into this article.
- Opponent 14:40, 12 April 2006 (UTC)
What I think we need to do is distinguish between the cultural vs. "what it is". For example, "pinto beans and rice" (aka Gallo Pinto) was a common staple for people growing up poor in the Southern United States and, for this man at least, it is a satisfying dinner. Folks in other areas of the United States see that as "missing a main course". Nothing is different about the beans and rice, however how they are viewed ends up being more of a cultural footnote. In this light, I believe that Rice Congee and Okayu should be merged with appropriate cultural context.
- FeloneousCat 02:25, 11 May 2006 (UTC)
I support a merge.
In China, congee is also seen as a food for patients, or for those who need to eat something which is easy to digest, as well as being a normal food.
Having a separate Japanese congee article, or a congee article in which Japanese congee is the only type of congee with its own separate section seems to me to be just part of the wider phenomenon of identifying Japanese culture as somehow unique, different from, and unconnected to similar surrounding cultures. Using the word “okayu” is also part of this.
I think we should have either one congee article with a general description and then each type in its own section under its own name, or separate articles for all the different types. LDHan 16:15, 11 May 2006 (UTC)

Should it be Okayu or Kayu?[edit]

In a Japanese dictionary or encyclopedia, it would be listed under kayu, not okayu. Okayu is the conversational form. This is perhaps a common way to refer to the Japanese dish in English, but is it correct style for Wikipedia? 15:25, 7 September 2006 (UTC)


User:Alanmak's comment in an edit to the article (23:24, December 5, 2005): "I suggest making a template to show all the ways used to refer to rice congee in different countries." — Instantnood 08:42, 10 December 2005 (UTC)

Okayu for the sick -- not only Japanese[edit]

The association of eating congee when you're sick is not only a Japanese association. It also exists in Chinese culture, and strongly so. Thus, I'm curious as to why in this article, Okayu is given the distinction that associates Okayu with the sick as if it only existed in Japan.

A similar, although less extreme, situation exists in Bengali culture. Jau is very often fed to expectant mothers, young children, and sick people, even if it can also be had as a breakfast food. In this way, it is similar to chicken soup in the US, which can of course be a normal meal but is often associated with sick people. I agree that the Japanese version need not get special attention with respect to this fact, if it is true that many congee-eating cultures view the food the same way anyway. --SameerKhan 03:52, 26 June 2006 (UTC)

Different types of congee[edit]

I suggest we create a "congee" article, with different types of congee explained (e.g. rice, tapioca, bean, etc. /meal or dessert) Right now it seems like there is only "rice congee".

ZHOU rather than OKAYU[edit]

In South China, particularly in Guangdong and Hong Kong, rice congee(zhou)is consistently served as staple food, primarily for breakfast but also for lunch or dinner. Beef, pork, fish, peanuts, cuttlefish, etc. are regularly added for different cuisine of zhou. Most local restaurants serve some kind of zhou as part of traditional chinese food.

Historically, zhou was also the preferred means of rice cooking during bad harvest since it takes less rice to cook.

Both in terms of breadth and depth, zhou is many time more important than okayu and should be given appropriately more space.

Isn't "rice congee" redundant?[edit]

Isn't "rice congee" redundant, since congee is by definition a rice porridge? (Does anyone know how to change the title of a Wikipedia article?) -- 02:09, 6 October 2006 (UTC)

I'm not too sure. In (South) India, we refer to porridge as congee/kanji. It could be made from things like ragi or oats or a mixture of grains. And of course, rice. —Preceding unsigned comment added by (talk) 19:17, 26 January 2010 (UTC)

Compare Congee with Xifan[edit]

I've always known "RP" as 稀饭 (pinyin: xifan,) yet the article makes no mention nor distinction. Room to elaborate? Thanks. —The preceding unsigned comment was added by (talk) 17:47, 1 February 2007 (UTC).

Good question. In China, the breakfast dish is 稀饭, which is more like yesterday's rice with hot water. It's not put in a blender, or whatever. That's a distinct dish, and maybe not even a type of congee. It may deserve an article, and be added to Porridge#Varieties. Anna Frodesiak (talk) 08:27, 26 February 2013 (UTC)
I see it's mentioned in Origins section. I think, as a breakfast dish, it's called xifan all over the country. Is this so? Anna Frodesiak (talk) 08:29, 26 February 2013 (UTC)
What 稀饭 means is entirely dependent on context and speaker. PKU's dialect survey (p. 123) shows that 稀饭 is used as the more common term for 粥 in Shuangfeng, Changsha, Jinan, and Wuhan. Chengdu only has 稀饭 (粥 doesn't exist in the dialect), while Hefei and Yangzhou use 粥 more commonly but use 稀饭 synonymously. The survey also shows the Guangzhou and Yangjiang pronunciations to be [tʃʊk] (+their yinru tone) which you can use as a source for "jook" which I must say is remarkably well transliterated. The 现代汉语词典 says that 稀饭 means 粥 (not a type of 粥, just 粥) but usually denotes 粥 made from rice or millet. The terms were originally synonymous but have come to be used for distinct meanings in Mandarin. I have always understood 粥 to be the umbrella term for the many types of congee they have and 稀饭 as a dialectal loan into Mandarin taken as a synonym for 泡饭 which is what user Anna Frodesiak was describing and is primarily a breakfast food but is still eaten or other meals quite commonly.
Whether the distinction is made or not is not always obvious. When chairman Mao says 稀饭 in Mandarin he probably means 粥 because that's what it means in his dialect. In American English, there is a distinction made between fries and chips, so a Briton traveling in the US and ordering chips in a restaurant would probably be met with some confusion. We can think of Chinese in a similar fashion as also being a pluricentric language, and while most terms have clear demarcations, the more oral and everyday you get the blurrier those lines become. -Devin Ronis (d.s.ronis) (talk) 06:12, 28 February 2013 (UTC)
Thank you for the thoughtful reply. I reckon we should just keep it the way it is then. Anna Frodesiak (talk) 00:59, 8 March 2013 (UTC)

Three labels and links for Chinese are misleading[edit]

The second, third and fourth labels and/or links for in different varieties of Chinese in this article's box are misleading:

There is a piped link to Taishan dialect in the label "Sei Yap". According to Wikipedia, however, Sei Yap and Tóisàn are not the same thing; rather, the latter is only one of several Sei Yap dialects: The second paragraph in the Cantonese (linguistics) article says "the Taishan dialect [is] one of the sei yap or siyi (四邑) dialects", and further down, we find the phrase "Sìyì (四邑, sei yap), exemplified by Taishan dialect".

So, if [ʦuk³] is the pronunciation not only in Taishan but in all Sei Yap dialects, please change the piped link from [[Taishan dialect| to either [[Sze Yup| or [[Cantonese (linguistics)|. If there is a Sei Yap dialect which does not use the pronunciation [ʦuk³], please change the label from "Sei Yap" to "Tóisàn", "Hoisanese", "Taishan" or some such.

Since the above is part of Cantonese ([粵語] Error: {{Lang}}: unrecognized language tag: zh-yue-Hant (help)), it is misleading to use the label "Cantonese" for [ʧok5] in another entry, as this implies that the entries not labeled "Cantonese" are not Cantonese. How about changing it to [[Standard Cantonese|Standard<br />Cantonese]] or, if it is a general Yuehai ([粵海] Error: {{Lang}}: unrecognized language tag: zh-yue-Hant (help)) pronunciation, to [[Cantonese (linguistics)|Yuehai]]?

If there is a Wu dialect which does not use the pronunciation [ʦɔʔ5], please change the link from [[Wu (linguistics)|Shanghainese]] to [[Shanghainese]]. If all Wu dialects use [ʦɔʔ5], please change the label from [[Wu (linguistics)|Shanghainese]] to [[Wu (linguistics)|Wú]] or something similar. Thank you. Wikipeditor 20:14, 21 February 2007 (UTC)

Mandarin name[edit]

According to the article, the Mandarin name for congee is 粥. I'm only an intermediate Mandarin speaker, but I thought it's called 稀飯 in Mandarin? Hong Qi Gong (Talk - Contribs) 17:54, 25 February 2007 (UTC)

  • congee=porridge=粥(zhou, pronounced as the word Joke without k)= 稀飯(xifan, pronounced approximately like sifan or shifan). 粥 can appear in both written and spoken Chinese, and 稀飯 appears more frequently in spoken language. --ARMOR
  • Same question was asked on a Taiwanese BBS, and someone looked up the official dictionary in Taiwan... The Dept of Education officially equated the two... zhou is same as xifan. -- Kschang77 17:26, 24 July 2007 (UTC)
ok, i'll bite: if it's "pronounced as the word Joke without k", why not say "pronounced as the word (name) Joe"?? talk about trying to confuse people! (talk) 04:30, 10 September 2012 (UTC)

Xifan should be made by Rice, but Zhou can be made by other things--I think this is a difference.--刻意(Kèyì) 14:45, 8 March 2010 (UTC)

Variations of Chinese Congee[edit]

zhou does have several Chinese varieties that bears discussion.

Most people associate congee with Cantonese version, as that is the most widely available, due to proliferation of Chinatowns. Cantonese congee, or if you prefer Cantonese pronunciation, "jook" or "juk", is almost glue-like consistency, with almost NO whole kernels. Common recipes in Chinatown includes:

  • yu-peen juk -- juk with slices of fish, usually sole or cod, deboned
  • gai juk -- juk with chicken, may or may not be deboned
  • pei-dang sow-yok juk -- juk with century egg (pei-dang) and salted pork (no fat)
  • tien-jai juk -- juk with cooked peanuts and pork liver / kidney slices
  • ju-hong juk -- juk with congealed pork blood cubes
  • bak juk -- literally, "white juk", or just plain juk

Juk must be served piping hot or it's worthless. Often, the other ingredients are cooked, but unheated, and kept near the kitchen. When ingredients are called for, they are left at the bottom of the serving bowl, and hot congee is added on top. The eater can then stir the congee and mix up the ingredients him/herself.

Other style of Chinese jook is basically watery rice. Cantonese is "pao-fan" which literally means "rice soaking (in soup)". Soup this case means high quality stock, beef, chicken, pork, etc.

There was this legend about how to eat congee. Once there was this prosperous village, and the village chief has a beautiful daughter, who is also quite smart. She likes someone who is rather poor, but also very bright, but he can't seem to impress the village chief. In fact, the village chief organized a special event... inviting the best bachelors from 100 "li" (Chinese "mile") in various contests. The winner of the three event contest shall marry his daughter and inherit the villge chief title. With a little coaching from the girl, the "hero" managed a tie with other contestants, or at least were not eliminated from two events. The third event was a secret, and she was of no help. The contest: eating a bowl of extremely hot congee. Whoever finishes fastest was the winner. The "hero" demonstrated the "layer" technique... skim the surface, which is cool enough to eat. Others tried stirring it with chopstick, blowing on it, one even burned his mouth and tongue. The hero finished first, married the girl, and lived happily ever after, and his technique for eating juk was passed down through the centuries. :) (Well, that's the version I was told any way!)

-- Kschang77 17:26, 24 July 2007 (UTC)

When you say "Most people associate congee with Cantonese version, as that is the most widely available,", of course you actually mean most people in the west associate congee with the Cantonese version as that is the most widely available in the west. Even in SE Asia where the majority of the overseas Chinese live, the Cantonese versions are just one of many mainly southern Chinese types of congee. And obviously within China itself, each region will have its own variation of congee which will be generally known only to that region. LDHan 18:30, 24 July 2007 (UTC)
Me bad. I sometimes keep forgetting that I live in the USofA and that's NOT the center of the world. :D --Kschang77 07:09, 7 August 2007 (UTC)

--Indian "Kanji"--

This section should be updated. First, kanji is a bad spelling of the word for rice porridge in South Indian languages and leads to mispronunciation in English. Unfortunately, I can't think of what English spelling would reproduce the right sound, but I'm bringing this up so people are aware. Second, rice porridge is eaten all over South India (perhaps North India as well, but my experience does not extend this far), with the point being not only Tulus eat this.

Problem with box[edit]

Why is the Vietnamese name given in the box as a Chinese character? Badagnani 07:32, 11 September 2007 (UTC)

Please fix this. Badagnani 07:58, 13 September 2007 (UTC)

That's an inherent problem with providing Chinese characters to gloss Vietnamese words without proper context. People are going to assume that Vietnamese is written with Chinese characters like their East Asian counterparts. The solution is not to mention the Chinese at all. DHN 08:30, 13 September 2007 (UTC)

I think there's a problem with the order of names, at the moment it doesn't seenm to have any particular order at all, alphabetical would be better. LDHan 19:10, 14 September 2007 (UTC)

Sometimes soup instead of porridge[edit]

Chinese congee can also be a soup rather than a porridge (perhaps this depends on the recipe). —Preceding unsigned comment added by (talk) 15:17, 13 October 2007 (UTC)

Congee in Thailand[edit]

In thailand congee is a common breakfast food. It often includes either chicken, pork or king prawns (South Thailand). It is often made using chilli oil, ginger, fish sauce, sugar etc (not sure exactly) Yet much more flavoursome than the Chinese or Singapore version. —Preceding unsigned comment added by (talk) 15:55, 13 January 2008 (UTC)


Can somebody knowledgeable please add a note on pronunciation? In particular, is the "g" hard or soft? kon-jee or kon-ghi? Bjartmarr (talk) 05:43, 1 February 2008 (UTC)

I've added the IPA transcriptions for both the British and American pronunciations. It's derived from the word kanji and is thus pronounced "con-jee". --SameerKhan (talk) 17:47, 1 February 2008 (UTC)

How can there be an "American" pronunciation of a British-Asian word? Isn't this just an error? (talk) 18:40, 15 November 2010 (UTC)

Questionable Neutrality?[edit]

At the end of the first paragraph is it said: "What does not change however, is Asia's love for the dish." This is a biased comment and IMO should be altered. (talk) 23:59, 6 February 2011 (UTC)

^^^^ The above user is me. I have decided to remove the offending line myself and have added in it's place a sentence on how it;s preperation varies regionally. --AbrahamSalloum (talk) 00:50, 7 February 2011 (UTC)

Small Note on Pronunciation[edit]

2. โจ๊ก jo:hk High tone noun, loanword, Chinese congee; rice gruel cooked with soup and meat

It is often transcribed as / jork / and has a long vowel. To write it as 'chok' suggests it rhymes with the English word 'chalk,' or sounds like the Thai word for 'luck.'

--Steve (talk) 01:58, 30 January 2015 (UTC)

The spelling "chok" is per the official transcription system (RTGS) and reflects the pronunciation when one follows RTGS, and not the pronunciation system for English. PS I actually speak the Chinese language (Teochew) from which the word was derived and in this Chinese language "chok" is actually pronounced with a hard "ch" sound, fairly similar to the English "chalk". - Takeaway (talk) 12:30, 30 January 2015 (UTC)

Min Chinese[edit]

Why does Min Chinese use the term 糜 when all other Chinese dialects refer to it as 粥 or 稀飯?--KAVEBEAR (talk) 00:25, 16 September 2015 (UTC)

Proposed merge with Teochew porridge[edit]

No consensus to merge. There is now a subsection in the Congee article which points to Teochew porridge, and the main concern was that merging the latter into the former would create too large of a subsection. Regardless of whether it is truly a "Singaporean variation", it seems that the size of the porridge article is sufficient to merit a standalone page.
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

This article is about the Singaporean version of Teochew muay, which is covered in the congee article. The congee article is so far lacking in coverage of Singapore. Merging the Singapore article into congee would improve the congee article's coverage and prevent the proliferation of multiple articles about essentially the same dish. Ibadibam (talk) 20:19, 1 February 2016 (UTC)

Totally disagree. Teochew porridge is a version of Singapore porridge. If merged, there are no diversity of congge articles. See also (Fried rice,Nasi goreng,Chaufa,Sinangág,Thai fried rice and American fried rice). Fried rice/Congee are general articles,however (Fried rice-Nasi goreng,Chaufa,Sinangág,Thai fried rice and American fried rice)/(Congee-Teochew porridge) are sub-articles. Lee788 (talk) 22:11, 2 February 2016 (UTC)
Thanks for adding a Singapore section, Lee788! Is there another type of congee or porridge eaten in Singapore besides Teochew porridge? As I understand it, Teochew muay and congee are regional variations of the same dish. In Singapore, is Teochew porridge the local version of Teochew muay, or is Teochew muay also served as a separate dish? I note that we do have separate articles for bubur ayam, juk and canja. Perhaps what's really called for is an article on Teochew muay, of which Teochew porridge would be a section. Ibadibam (talk) 19:37, 2 February 2016 (UTC)
Support Teochew porridge is a distinct variation of congee native to Singapore the congee article only discusses Teochew porridge so it should be merged. Juk the type of congee eaten in South Korea is only spoken about in the South Korea section but unlike the Singapore section it also discusses the variations present in South Korea. The Singapore section on the other hand only discusses the Teochew version and nothing else. Merging is correct. ( (talk) 07:26, 2 February 2016 (UTC))
I support to merge it. There is no reason to extend an already existing articles (congee) to the new ones. If this article merge together, the congee essay will be more informative as what was suggested by Ibadibam (talk). Magbantay (talk) 22:11, 2 February 2016 (UTC)
Disagree: There seems to be quite a bit of writeup in the Teochew porridge, which if fully merged here would make the Teochew porridge subsection quite long. My suggestion is to follow what is done with Korea's Juk, which provides a wikilink to the article while keeping the summarized version here. (FYI Juk's standalone article is even shorter.) Zhanzhao (talk) 06:23, 6 February 2016 (UTC)
At this point, the Teochew porridge article is shorter than many of the regional sections at Congee, excepting the bulleted list of side dishes, which has already been incorporated as an inline list at Congee § Singapore. Given that Singapore-style Teochew porridge is an adaptation of Teochew muay, it seems odd that we'd have a standalone article about the Singapore dish and not one about the original. Ibadibam (talk) 22:41, 31 March 2016 (UTC)
Am I confused or something? But is not Teochew porridge from Chaozhou originally? How is it just considered a Singaporean dish? I grew in Shantou and the US eating it every morning and my family has no connection to Singapore. Classic chicken or egg first question, did the Teochew dish precede the Singaporean dish? Did the Singaporeans create anything new?--KAVEBEAR (talk) 19:15, 30 May 2017 (UTC)
  • Oppose – Teochew porridge has received a great deal of coverage. As such, it qualifies for its own standalone article. North America1000 19:18, 10 August 2017 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Congee and the month of Karkkidakam in Kerala[edit]

The article says "Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system". There is a factual error about rains in Karkkidakam. In Kerala, rainy season starts in second haldf of Idavam (hence the name Idavappathi - pathi meaning half) which starts about 1st June. Karkkidakam starts in Mid July. Traditionally, it was month with a lot of rain and overcast sky throughout the month. As people were not having much work to do at that time as sowing was over earlier and harvesting was to start only a month or more later depending on the area, people used this time of the year for rest and recuperation. Unnikn (talk) 13:13, 19 April 2017 (UTC)

Greek lapas and Turkish ashure[edit]

Are they congee? Not all porridges are congee, and I'm moving the two subsections here until it is provided that they are congee. --Phonet (talk) 23:25, 26 January 2018 (UTC)

Cyprus and Greece[edit]

Lapas or known in Greek as Λαπάς, Boiled rice congee often served with plenty of lemon juice, salt and boiled shredded chicken. Sometimes eaten by children, and elderly but mostly eaten by ill people namely those with loose bowel movements to help heal the gut. Cooked 1:5 rice to water. (possible variations to this recipe in Balkans, Middle East etc.)


In Turkish cuisine, wheat-based mixed dessert congee is called an ashure.[1] It is a little similar with eight ingredient Chinese congee. It mostly uses seven, ten or twelve ingredients. The ingredients can vary spontaneously but it must be vegan (no animal-based ingredients) like nuts, fruits, grains and sugar. Twelve ingredients represent Alevi behavings called as Twelver. Alevi communities cook it at the tenth day of Muharrem, which is the first month of the İslamic calendar. It is a common dessert in Turkey, Greece and Albania.


  1. ^ Fieldhouse, P. (2017). Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions [2 volumes]. ABC-CLIO. p. 42. ISBN 978-1-61069-412-4. Retrieved 11 August 2017.

Mistaken redirect[edit]

"Arroz caldoso" redirects to this article. This is a mistake. It should be "Arroz caldo" that does so.

Quite rightly, this article nowhere mentions Arroz caldoso. What it does mention is Arroz caldo under the Philippines heading. It is a name used in some provinces for the Filipino dish Lugaw. It is a congee, 100% of Chinese origin, and is very often flavored with ginger.

Arroz caldoso, despite its somewhat similar name, is a quite different dish. It is a term in Spanish cuisine. It is of Mediterranean, not Chinese origin; it is not a congee; and it is never flavored with ginger. A user who types in the words "Arroz caldoso" should arrive at the article on the Mediterranean dish, and not be redirected to this article on Congee. He is literally being misdirected to the wrong side of the planet!

A separate and distinct problem — it's of no direct concern to readers of the Congee article — is that the article on the Mediterranean dish has been given the title Caldoso. This is a mistake. It should be "Arroz caldoso". "Caldoso" by itself just means soupy: the word standing by itself is not the name for any dish. This needs correction and is being addressed separately. I only mention it here to explain that the title can't be fixed without running into the problem that it will redirect to Congee! :=)

Please discuss, for I am about to raise these multiple issues at RfD. Ttocserp 10:00, 5 June 2018 (UTC)

I've started a move discussion at Talk:Caldoso. --Paul_012 (talk) 19:03, 6 June 2018 (UTC)

Origin of Congee vs Origin of Rice Porridge[edit]

Congee - because of the name - comes from India. However, the inclusion of 粥 or 稀飯 as "congee" implies that it is an adopted food from India to China. There is no evidence that "congee" migrated out of India and into China. Seeing that rice cultivation began in China and spread throughout Asia, it would call to reason that China would also be the originator of its own rice porridge. It could be that China and India both developed their own versions of rice porridge independently (this dish is one of the simplest in the book, as it is mostly water and rice at the core), but the Indian version of rice porridge became known to the Anglophone world via British colonization. Hence congee. SSS (talk) 17:47, 19 August 2020 (UTC)