Rice and Shine!

From Goa to Japan, rice gruel—humble, nourishing, and steeped in tradition—appears in countless iterations. Yet, wherever it's found, this simple dish tells a universal story of comfort and care

- Raul Dias

Across continents and centuries, one humble dish has quietly sustained communities, healed the unwell, and soothed countless souls: rice gruel.

It may be known by many names—pez, kanji, congee, cháo, jok, okayu—but the essence remains the same. A simple combination of rice and water with a little seasoning, transformed by time, texture, and tradition into something far greater than the sum of its parts.

Go...East!

Travel eastward to Thailand, and rice gruel takes on a new life as jok. Far from the plainness of its South Asian cousins, jok is rich, fragrant, and deeply savoury. A common breakfast dish, it features rice simmered until almost dissolved, forming a creamy porridge that cradles minced pork balls, shredded ginger, fried garlic, spring onions, and often a soft egg that melds into the mix. Sold at street-side carts and busy markets, jok is as much a part of Thai morning life as coffee or conversation. It is nourishment and ritual, eaten by students before school, workers before dawn, and elders seeking warmth before the day begins.

In Vietnam, the story continues with cháo—a lighter, often broth-based version of rice gruel. The Vietnamese, too, turn to it for comfort, particularly during times of sickness or fatigue. A bowl of cháo might contain shredded chicken, chopped coriander, crispy shallots, and a splash of fish sauce, offering a delicate balance between salt, sweetness, and umami. The dish's role in Vietnamese culture mirrors that of congee across much of East Asia: not just food, but medicine, a liquid lullaby that restores equilibrium to a weary body.

Comfort cup