In Hong Kong it's called congee in English and jook in Cantonese. The Filipinos call it arroz caldo, which means hot rice in Spanish. It's eaten all across Asia and has many names. It's very adaptable - can be vegetarian and the flavor varied from gingery and brothy (for when you have a cold) to garlicky with lots of chicken (when company's coming for dinner). It's eaten at any time of day, at home, served in airport lounges, sidewalk stands, etc etc. Most Filipinos consider the patis essential, but I'm not a fan, so in my recipe, it's a garnish. That's why I call it Fil-Am, or Filipino-American.

I have cooked this dish for my cousins in Norway, for a board meeting in Minnesota and for children everywhere, and everyone seems to like it.