This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice, then spooned over it in a rich ragoût.
We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan—later the crust is served with the rice.
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.