For all of those who insist they prefer authentic Asian food, they are welcome to my portion of congee. Most westerners have never heard of it, but it is a very popular breakfast and lunch food with different names and in minor variations throughout all of Asia, including India. It was always available at our morning buffet on our recent cruise and on our other Asian trips.
Congee is a rice gruel. Cook a batch of rice to death with extra water and you have congee. Simple. It does not taste bad, just incredibly bland to those of us who have not grown up with it. It has the consistency, but not the nutrition, of cream of wheat and is eaten with toppings of meat and vegetables. The toppings are not nearly enough to make it appealing to me. Often, it is watered down further and eaten as a thin, cloudy soup that resembles dirty dishwater (explain to your grandchildren what dishwater is).
When I was first dating my wife, she introduced me to Japanese mochi, which is cooked white rice pounded to a gummy paste. Mochi is often dipped or wrapped around something else to give it flavor. She raves how delicious it is even alone, but I could never develop a craving for a mouthful of tasteless gum. I suspect, like congee, it can only be appreciated by a long exposure to the slight nuances in the taste of white rice.
For those who appreciate it, take mine.