- 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!