congee

¹ American  

[kon-jee, ‐zhey] / ˈkɒn dʒi, ‐ʒeɪ /

noun

1. congé.

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verb (used without object)

Obsolete.

congeed, congeeing

1. to take one's leave.

2. to bow ceremoniously.

congee ² American  

[kon-jee] / ˈkɒn dʒi /

noun

1. (in East Asian, especially Chinese, cuisine) a thick rice porridge.

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Etymology

Origin of congee¹

First recorded in 1350–1400; late Middle English noun congie, congye, from Middle French congié, Old French congié, from Latin commeātus “furlough, leave of absence” literally, “passage, coming and going,” equivalent to commeā(re) “to go, travel” (from com- + meāre “to proceed, pass, travel”) + -tus suffix of verbal action; verb derived from noun; com-

Origin of congee²

First recorded in 1695–1700; from Tamil kañci, kañji

Example Sentences

You can also blend it with oil for a finishing drizzle—maybe even atop a comforting congee.

From Salon

Instead of a basic rice bowl with ground beef, why not make congee with soy-braised beef and lots of fresh herbs?

From Salon

The secret part was that they wouldn’t give their names — gimmicky, until you heard they wanted to share the credit as a collective, and until you tasted the congee, at which point, nothing else mattered.

From Seattle Times

Much like someone might refer to a dish like congee as a comfort food, rice pudding is within that same frame of reference.

From Salon

Dawn's black venus congee with black bean and five spiced braised oxtail, with rice that was "fried from raw," is, as expected, not great.

From Salon