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.
Cooking Light JANUARY 2004
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.
Go to full version of