I love congee! I love Jook! Chinese congee is usually very mild. Bland even. Even the chicken and scallop version I had for breakfast not long ago in Hong Kong could have done with a little more seasoning. So it was a delight for me to try versions of this dish that other asian countries had to offer. Congee is not something that is found easily in Auckland city. Kiwis don’t really dig it and it’s considered poor people food by those who love it. Not something you would order when you eat out. What’s the difference? The easiest way to differentiate between rice soup and rice porridge is that rice soup is cooked rice in a flavoured broth. In rice soup, the rice and the soup are separate layers. You can have a spoonful of soup and then a spoonful of rice if you please or you can have both at once. Much like noodle soup. Rice porridge has the consistency of porridge because the rice granules are cooked until they break and thicken the soup. …