Rice Porridge

Jook

Preparation info

  • Difficulty

    Medium

  • Serves

    2

    as a breakfast .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This dish is one of those childhood favorites that lingers fondly in one’s memory. It is eaten as often at breakfast as it is for a midnight snack, rather like a Chinese “cream of wheat.” A variety of ingredients can be added (such as fish, meats, vegetables, thousand-year-old eggs), depending on one’s mood. The starch from the rice gradually thickens the porridge as it slowly simmers. It is a great way to use up leftovers and also reheats well.

Ingredients

  • 4 cups water
  • 1 cup rice

Method

  • Simmering, steaming
  • May be prepared in advance and reheated in a heavy, closed saucepan.

  1. Bring the water to a boil. Add the rice, let it return to a boil, stir periodically for 2 minutes, cover the pot, and turn down the heat. Let it simmer 30 minutes.

  2. Stir in seasonings, such as soy sauce or salt, and shredded leftovers, if desired.