Jook (chinese Breakfast Rice Soup)

Total Time: 10 hrs 50 mins Preparation Time: 20 mins Cook Time: 10 hrs 30 mins

Ingredients

• Servings: 4
• 1 cup calrose rice (or a premium japanese-style rice such as nishiki)
• 2 tablespoons vegetable oil
• 10 cups chicken broth or 10 cups turkey broth
• 2 teaspoons salt
• 1 tablespoon finely minced cilantro (stems)
• 1 cup plain soymilk (optional)
• chopped fresh cilantro leaves
• minced green onion
• oyster sauce
• soy sauce
• hot pepper sauce, such as sriracha (or tabasco)

Recipe

• 1 wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
• 2 heat the oil in a slow cooker set on high.
• 3 drain, rinse, and drain the rice one last time.
• 4 add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
• 5 add in the stock all at once, then the salt and cilantro stems.
• 6 stir well, cover, turn cooker temperature to low, and cook 8-9 hours or overnight.
• 7 to finish the jook, stir it well because the liquid and rice may have separated.
• 8 if you want your jook thicker, turn the cooker on high, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
• 9 the soup will become thick and ; add the soy milk now, if desired, for an ultra-creamy consistency.
• 10 to serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.