Basic Rice Congee

Name: Basic Rice Congee (Juk)
Yield: Serves 4 to 6
Cuisine: China
Ingredients: Salt and Freshly ground black pepper; 1½ cups whole or broken long-grain rice (Thai jasmine or Chinese- or American-grown long-grain; not basmati or any of the parboiled rices); ½ cup loosely packed fresh coriander leaves; 8 cups water, plus extra boiling water as necessary; 1 tablespoon peanut oil or vegetable oil; ½ teaspoon salt; ¼ cup lightly dry-roasted unsalted peanuts, coarsely chopped; 7 to 10 cloves garlic, coarsely chopped; Soy sauce; ¼ pound pork tenderloin or other lean cut, trimmed of all fat and sinew and ground, finely chopped, or processed to a paste in a food processor and then finely chopped, or ¼ pound lean ground pork; 1 to 2 red cayenne chiles, finely chopped (or substitute any medium-hot fresh chile, such as jalapeño); 3 to 4 scallions, finely chopped; ½ cup Chinese pickled vegetables, finely chopped (optional); ¼ teaspoon salt

Juk

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Congee is breakfast food in China. It is served piping hot in big ceramic or metal bowls, with Chinese-style soup spoons. On the table, or served directly on top of the congee, are various little flavorings such as preserved vegetables and fried peanuts. Congee makes for a good breakfast, especially on frosty mornings.

Early one morning in Lhasa, in Tibet, we came to see it from a new perspective. Two women, one from Hong Kong and the other from Japan, checked in to the hotel where

Ingredients

Asia
China
Breakfast
Soup
Spicy

Ingredients

Method