Chinese congee Photo By Daiju Azuma - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=567814 Rice soup is most popularly known as Congee (Kahn-Jee). However in the Buddhist world, it is referred to as yāgu in the Pāḷi Language. It occurs many many times in the tipiṭaka (more than 500 times) and it is still eaten today in Asia and Southeast Asia. To make it, you simply boil and then simmer one part rice with eight parts water for one or two hours. Some rice cookers have a congee setting. You can put various items on it and salt to taste.