Rice Porridge

Jook

Preparation info

  • Serves

    2

    as a breakfast .
    • Difficulty

      Medium

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.