Khao tom — congee, rice porridge, jok — is cooked throughout the Mekong corridor in slightly different versions that reflect local grain cultures: Thai jasmine rice cooked to a loose, soupy porridge; Lao glutinous rice congee; Vietnamese cháo with chicken and ginger; Burmese hsan byok with fish paste added during cooking. The common technique: rice cooked in a much higher ratio of water than normal (4–6 parts water per 1 part rice) until the grains partially or fully break down and the starch thickens the liquid.
**The ratio:** Start with 1 part rice to 5–6 parts water or stock. The ratio determines the final consistency — more liquid produces a thinner congee correct for invalid food and early morning; less liquid produces a thicker, more substantial porridge for main-meal use. **The cooking:** - Bring to a boil, then reduce to a very low simmer. The low heat is essential — vigorous boiling causes the starch to over-gelatinise and the porridge becomes gluey rather than silky. - Stir occasionally to prevent the rice from sticking to the base of the pot - The rice grains should eventually open — "bloom" — releasing their starch into the liquid. This produces the characteristic silky, slightly thickened consistency of correct congee **Stock vs water:** Stock-based congee (chicken stock for Vietnamese cháo gà) produces a congee with natural depth. Plain water congee relies on accompaniments (ginger, spring onion, crispy shallots, century egg, you tiao fried dough) for flavour. Both are correct for their contexts. Decisive moment: The grain bloom — the moment the rice grains open and the starch begins to gelatinise the liquid. This is visible as the individual grains lose their distinct shape and the liquid becomes noticeably more opaque and slightly thickened. Before this moment: watery rice soup. After it: congee.
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