What is jook?
Jook, also called congee, is a rice porridge cooked with lots of liquid until the grains break down into a creamy, spoonable bowl. It can be plain, savory, or even sweet depending on how it is seasoned and topped.
What rice is best for jook?
Jasmine rice, long-grain white rice, and medium-grain rice all work great. Short-grain will get extra creamy. Brown rice works too, but it takes longer and stays a bit more textured.
Do I have to rinse the rice?
I recommend it. Rinsing removes surface starch so the pot is less likely to foam and boil over. That said, jook can still try to climb the pot if the heat is too high, so keep it at a gentle simmer.
How do I make it thicker or thinner?
This recipe uses a classic 1:8 ratio (1 cup rice to 8 cups liquid) for a creamy, spoonable jook. Want it thicker? Start with 7 cups and simmer longer with the lid slightly ajar so more liquid evaporates. Want it thinner or more brothy? Use 9 to 10 cups, or just add broth or water at the end until it is exactly how you like it.
Can I make jook in a slow cooker or Instant Pot?
Yes. Slow cooker: cook on low 6 to 8 hours, until the rice is fully broken down and creamy, then stir well. Instant Pot: cook on high pressure 20 to 25 minutes; use a full natural release if you can (it helps prevent sputtering), then stir vigorously to break up the rice. Add more broth or water after if it comes out thicker than you want.
Is jook good for sick days?
It is one of the gentlest, easiest-to-eat meals out there. Go lighter on oil and spice if you want it super soothing, and keep it brothy and hot.
