Jook (Chinese Breakfast Rice Soup)

READY IN: 10hrs 50mins




  • 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.