Jook (Rice Porridge)

Jook - also known as congee - is eaten in Chinese communities around the world. Despite its odd name, it has wide-ranging appeal and has become one of the author's favorites. The dish takes many guises in restaurants but can easily be made at home. Use it as a side dish with chicken, pork, or beef. You can also stir in fish, shrimp, chicken, or cooked egg to make it a main dish. While glutinous sushi rice gives the dish a sticky-creamy texture, Arborio retains more of its bite after the long cooking time for added texture.

Yield:

6 servings (serving size: 1/3 cups rice mixture, 2 1/2 teaspoons peanuts, 2 teaspoons onions, and 2 teaspoons bacon)

Recipe from

Nutritional Information

Calories 173
Caloriesfromfat 30 %
Fat 5.8 g
Satfat 1.3 g
Monofat 2.8 g
Polyfat 1.4 g
Protein 5.9 g
Carbohydrate 23.8 g
Fiber 1.7 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 474 mg
Calcium 6 mg

Ingredients

1/2 cup sushi rice
1/2 cup Arborio rice
5 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1 (3-inch) piece peeled fresh ginger, thinly sliced
1/3 cup chopped dry-roasted peanuts
1/4 cup minced green onions
4 bacon slices, cooked and crumbled

Preparation

Place rice in a sieve, and rinse thoroughly with cold water. Combine rice, 5 cups water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Add salt and ginger. Cover and cook 1 hour or until mixture has a porridgelike consistency, stirring occasionally. Divide rice mixture among 6 plates. Top each serving with peanuts, onions, and bacon.

Note:

Mark Bittman,

January 2004