Jook (Chinese Breakfast Rice Soup)

READY IN: 10hrs 50mins
Recipe by ratherbeswimmin

Jook is a savory rice porridge. Can be eaten for breakfast, as a late-night snack or anytime.

Top Review by lettuce enemy

Yum! This is really good and very easy. I chose this recipe because it was one of the few things that I had all of the ingredients for. It tastes a lot like egg drop soup to me which I love. It is very versatile. You can add pretty much anything to it depending on what you want: corn, soy sauce, milk, onions, etc. Oh and I did not add the cilantro. I will absolutely make this again.

Ingredients Nutrition


  1. Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
  2. Heat the oil in a slow cooker set on HIGH.
  3. Drain, rinse, and drain the rice one last time.
  4. Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
  5. Add in the stock all at once, then the salt and cilantro stems.
  6. Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
  7. To finish the jook, stir it well because the liquid and rice may have separated.
  8. If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
  9. The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
  10. To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.

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