Congee
Rice boiled in plenty of water until it breaks down into a soft porridge.
Also: jook, zhou, rice porridge, kanji
Congee is eaten across Asia, most often at breakfast, and as food for children and the sick. The rice is simmered in many times its volume of water or stock until the grains burst. It may be plain, with salty or pickled side dishes, or cooked with chicken, pork, fish or century egg. It goes by many names: zhou in Mandarin, jook in Cantonese, okayu in Japan, juk in Korea, chao in Vietnam and kanji in south India.