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.
- 236.59 ml calrose rice (or a premium Japanese-style rice such as Nishiki)
- 29.58 ml vegetable oil
- 2365.9 ml chicken broth or 2365.9 ml turkey broth
- 9.85 ml salt
- 14.79 ml finely minced cilantro (stems)
- 236.59 ml plain soymilk (optional)
- chopped fresh cilantro leaves
- minced green onion
- oyster sauce
- soy sauce
- hot pepper sauce, such as sriracha (or Tabasco)
Directions See How It's Made
- Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
- Heat the oil in a slow cooker set on HIGH.
- Drain, rinse, and drain the rice one last time.
- Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
- Add in the stock all at once, then the salt and cilantro stems.
- Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
- To finish the jook, stir it well because the liquid and rice may have separated.
- If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
- The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
- 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.