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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup sushi rice |
1/2 cup arborio rice |
5 cups water |
2 cups fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1 (3-inch) piece peeled fresh ginger, thinly sliced |
1/3 cup chopped dry-roasted peanuts |
1/4 cup minced green onions |
4 bacon slices, cooked and crumbled |
Directions:
1. 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.
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