Congee is a rice porridge that is made by boiling rice in a large amount of water until it breaks down into a pudding-like consistency. The rice used to make congee is usually a "starchy" rice such as jasmine rice or japonica rice, which gives the congee a smooth, starchy, and silky texture. The ratio of rice to water is typically 1:10, which may seem thin at first, but the consistency thickens as it cooks. Congee is often served plain, but it can also be made with beef, chicken, or vegetable stock to add flavor. Other flavorings such as minced ginger and garlic can also be added, as well as toppings such as chicken or mushrooms. Congee is often served with Chinese crullers (youtiao) and is considered a comfort food in Chinese cuisine. It is also a staple breakfast dish in many other countries, including Burma, Indonesia, Japan, and parts of Europe. Congee is often eaten by children and people who are ill or convalescing as it is easy to digest and is incredibly economical.