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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 30%
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 5.9g
  • Carbohydrate: 23.8g
  • Fiber: 1.7g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 474mg
  • Calcium: 6mg

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

  1. 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.
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