Rice porridge must be Asia's most underappreciated dish. We love the stuff. Chinese congee, Vietnamese chao, Thai khao tom, Philippine arroz caldo, Malaysian and Indonesian bubur ... cook rice to mush, add savory (or sweet) ingredients, and we're there. Our ardor runs so deep we've pondered a cross-regional rice porridge pilgrimage to target towns, cities, and states known locally for their rice porridge specialties. Maybe a book - The Bubur Chronicles, or the Khao Tom Trail. Problem is, rice porridge's poor reputation outside Asia pretty much precludes publication. Heck, I can't even sell an article on the topic. That doesn't mean we don't continue to feed our ... read more