Basic Jook: Printer-friendly version

Basic Jook

  • 1 cup short grain rice (I use sushi rice)
  • 10 cups chicken broth (or you can use 10 cups water and 4 bouillon cubes *gasp*.  It’s not all awful, you know…)
  • 1 teaspoon neutral oil (like canola, vegetable, peanut, etc…)

optional for serving:

  • 1 cup milk, either dairy or soy
  • thinly sliced green onions
  • leftover shredded meat
  • hard-boiled eggs
  • julienned carrots
  • soy sauce
  • hot sauce
  • toasted sesame oil
  • congee eggs

 

In the bowl of a large slow-cooker, stir together 1 teaspoon of neutral oil and the short-grain rice until the rice grains are coated.  Add the chicken broth (or your desired substitute) and stir to combine.  Place the lid on the slow-cooker, turn heat to ‘LOW’ and allow to cook for 8 hours.  Just prior to serving, bump the heat up to ‘HIGH’.  If you’re using milk, stir it in now.  Recover the slow-cooker and allow to cook for 30 minutes.  Turn off the cooker, uncover and stir prior to serving.

To eat the Foodie With Family way, drizzle with a little toasted sesame oil, top with sliced green onions, add a few drops of Sriracha and chop a hard-boiled egg into the jook.  This may not cure the cold, but it sure makes you feel better!