EditorialDiep Tran, a chef in Los Angeles, makes rice porridge for all at the Banh Chung Collective in Compton, Calif. on Jan. 14, 2023. (Joyce Kim/The New York Times)
EditorialA table at Cafe Ohlone, where the chefs forage ingredients for traditional dishes like Chia porridge infused with rosewater in bowls, on the terrace at the Phoebe A. Hearst Museum of Anthropology, University of California Berkeley, Aug. 24, 2022. (Nicholas
EditorialLiyan Chen is joined by her son, Kai, as she chops roast duck for her congee, a thick porridge of leftover roast meat, jasmine rice and water, at home in Montclair, N.J., Nov. 5, 2022. (Rachel Vanni/The New York Times)
EditorialRice porridge with chicken, a poached egg, scallions and chili crisp, served at Cafe Mutton in Hudson, N.Y., June 9, 2022. (Lauren Lancaster/The New York Times)
EditorialKunun Gyada (Spiced Peanut Rice Porridge) in New York on March 1, 2021. Food Stylist: Rebecca Jurkevich. (Beatriz Da Costa/The New York Times)