SERVINGS PREP TIME COOK TIME TOTAL TIME
INGREDIENTS 4 5-20*MIN 30* - 90 MIN 50* - 95 MIN
UNCOOKED RICE: u 1 cup of rice u 6 cups of water
g Use cooked rice to reduce cooking time*
COOKED RICE u 3 cups cooked rice u 3-4 cups water
u Salt to taste
* Top with: tamari, sesame oil, white pepper and/or sliced green onions
Did you know that almost every country in Asia has it’s own version of rice porridge? Jook is the Cantonese name for this dish. My mom was born in Canton so she always called it Jook but in other cultures it’s called Congee. Whenever I get sick or have an upset stomach I always crave a big bowl of Jook. Perfect for those cold winter days. This is definitely a comfort food and makes me feel all warm inside. This dish is typically eaten for break- fast but who doesn’t like to eat breakfast all day? I sure do! Since going vegan I love to enjoy my Jook with tamari, sesame oil, green onions and sometimes soy curls, furikake or kelp flakes. You can add any toppings your little heart desires <3 There’s no rules here :) I hope this Jook satisfies your Chinese comfort food craving, it definitely does for me! DIRECTIONS
UNCOOKED RICE 3) Reduce heat to a simmer and Add more water if you prefer partially place lid on your jook watery. I like mine 1) Add rice to large pot and thick. rinse until water runs clear 4) Check the pot frequently to ensure water levels do not drop If you make this recipe let me 2) Add rice and water to pot. too low, add 1/2 cup water know what you think! Leave a Bring to a boil whenever too low comment or post a pic:
COOKED RICE 5) Stir occassionally to ensure the @hellaphatvegan rice doesn’t stick to the bottom 1) Add cooked rice and water 6) Jook should be a thick texture to large pot when done 2) Bring to a boil 7) Add salt to taste