Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork & Corn
Ready In: 1 hr 15 mins
Serves: 4
Yields: 1 large bowl
Ingredients
- 4 cups water (or chicken, beef, vegetable broth)
- 1⁄2 cup short-grain rice, uncooked
- 1 teaspoon minced garlic
- 1 teaspoon minced gingerroot
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 dash black pepper
- 100 g ground pork
- 100 g sweet corn
- 2 tablespoons scallions
Directions
- Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
- If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
- Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
- (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
- When the rice is ready, mix in the pork and corn (or other ingredients, if any).
- Serve in bowls and top with scallions.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off