Cantonese Jook (White Congee) — The Plain Version as Benchmark

Guangdong Province

Bai zhou (白粥) — plain white congee — is the purest expression of Cantonese congee philosophy: short-grain rice simmered in an enormous volume of water until the grains break down into a smooth, velvety porridge. No seasoning, no protein — just rice and water. This is the benchmark from which all flavoured congees depart, and the best plain congee reveals the quality of both the rice and the technique.

• Japanese okayu — similar philosophy of pure rice porridge
• Indian rice kanji — rice water broth tradition
• Vietnamese chao trang — plain rice porridge

Pure rice sweetness; starchy, comforting; the flavour is in the texture and quality of rice rather than added seasonings