In Asian cooking, a thin gruel of rice and water.
(now rare) To take formal leave; esp., to bow in leaving.
A traditional Asian rice porridge.
Other Word Forms
Origin of congee
- Tamil kañci
From American Heritage Dictionary of the English Language, 5th Edition
- From Old French congié (modern congé), from commeatus (“passage, permission to leave”), from commeo (“I go and come”), from con- + meo (“I go, I pass”)
- From Tamil, perhaps via Portuguese.