Best Crock Pot Jook Recipes

Crock Pot Jook image

Provided by Jxenja

Categories Breakfast

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup medium grain rice
2 tablespoons vegetable oil
10 cups chicken broth or 10 cups turkey broth
2 teaspoons salt
1 tablespoon minced cilantro stems
1 cup milk (optional)
1 tablespoon chopped fresh cilantro leaves
1 tablespoon minced green onion
hot sauce or oyster sauce
vinegar potato chips

Steps:

Wash the rice in a colander until the water runs clear. Soak in enough water to cover for 30 minutes.
Heat the oil in the slow cooker set on HIGH. Drain, rinse, and drain rice again. Add the rice to the hot oil and cook, stirring until the rice is well coated with oil and smells toasty, about 5 minutes.
Add the stock all at once, then the salt and cilantro stems. Stir well, cover, turn the cooker to LOW, and cook, 8 to 9 hours or overnight.
To finish the jook, stir it well if it has separated. If you want it thicker, cover, turn cooker to HIGH, and cook for 1 to 1 1/2 more hours, stirring occasionally. Add milk now if you want an extra-creamy porridge.
To serve, sprinkle over chopped cilantro leaves, minced green onions, salty potato chips, or your seasoning sauce of choice.

Nutrition Facts : Calories 333, Fat 10.5, SaturatedFat 1.9, Sodium 3073.3, Carbohydrate 41.2, Fiber 0.8, Sugar 1.8, Protein 15.5

Jook image

Provided by Mark Bittman

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional

Steps:

Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.