Bangladesh
In Bangladesh, congee, known as konji jaou or kanji jaou along with panta bhat, is popular throughout the whole country, more so in rural areas than urban. It is made by repeatedly boiling rice in large quantities of water. The result is a thick, white broth. Its consistency and colour are dictated by the water-to-rice ratio (which can be from 5:1 to 13:1) and the various types of rice used. Glutinous rice is often used in Sylhet and Khulna, which makes the broth quite distinct from other types in the country. In some parts of the country, it is smoked while cooking, giving it a unique aroma. It is usually served for breakfast with lime, salt, chilli and fried shallot. On its own, it is fed to the unwell as it is believed to be beneficial to the digestive system.
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