rice gruel
粥 centers on a soft, boiled grain dish: rice gruel or congee. It is a simple, nourishing food made by cooking rice in plenty of water.
粥 combines 弜 (two bows) with 米 (rice). The exact historical origin is uncertain, but it likely depicts rice being cooked or softened, perhaps with steam rising, to produce gruel.
Picture two bows (弜) steaming a pot of rice (米) until it becomes soft, thick rice gruel.
For イク, imagine eating a bowl of icky, sticky rice gruel: icky -> イク, and the gruel is so thick it's almost icky.
thin rice porridge; watery cooked rice; rice gruel; congee
rice gruel traditionally eaten on the 7th day of the new year containing the seven plants of spring
thin rice porridge; watery cooked rice; rice gruel; congee
bread porridge
thick rice gruel; soft cooked rice
adzuki bean rice gruel eaten on the day of the winter solstice (to chase away demons that spread contagious diseases)
rice gruel served in temples for ten-night memorial services
rice gruel with adzuki beans
breakfast rice gruel
unflavored rice porridge; rice porridge made of only white rice and water
wooden ladle or rod used to stir the rice porridge used in a kayuura divination
rice porridge divination; harvest divination carried out during Koshōgatsu
wand used when preparing gruel for the 15th of the first month (said to cure sterility in women)
mochi added to rice gruel (15th of the first month)
arthero-; atheromatous
atherosclerosis; atherosclerotic
atheroma
surviving on rice gruel
chyme
rice gruel with diced sweet potatoes