Congee, or jook, is my comfort food. It’s simple, warm and cozy, and absolutely delicious. This version is also incredibly nostalgic for me, since it became a tradition in my family to make it with ...

At the buzziest new restaurant in Los Angeles, one of the early standouts is a pink bowl filled with rice porridge and a painter’s palette of earth-tone toppings. Ruptured by the side of my spoon, the ...

The woman behind the counter at the Wah Shing Kung Fu Gift Shop in Chinatown does not endorse my plan for the Wei-Tai 999 granules I just bought. I told the clerk that I’m thinking about mixing the ...

To prepare the congee, start with the glutinous rice (1), rinse it under running water (2) twice. Pour the water into a pot, place on the heat, and bring to a boil, then add the rice and let it cook ...