Two rice preparations that define the Thai breakfast table — khao tom (boiled rice soup, the Thai equivalent of congee, but lighter and less viscous) and jok (thick rice porridge, the genuine Thai congee, of Chinese origin, cooked until the rice grains have completely dissolved into a thick, smooth cream). Both are served with accompaniments: pickled vegetables, fried garlic, soft-boiled egg, sliced ginger, and the ubiquitous table condiment of prik nam pla (Entry T-15).
*Thai Food* (2002); *Thai Street Food* (2010)