Comments on: Creamy congee (jook) is so comforting

By: Lam

Lam — Wed, 05 Aug 2009 20:30:31 +0000

Freezing washed and drained uncooked rice for two hours before simmering is quick method if there’s no pre-cooked rice on hand. Freeze it in a metal bowl and use that bowl as a double boiler to break up the frozen rice.

By: EDF Day #4: Bitter Melon & Pork Soup | Eating Out Loud

EDF Day #4: Bitter Melon & Pork Soup | Eating Out Loud — Tue, 23 Jun 2009 20:25:16 +0000

[...] Day four of the Eating Down the Fridge challenge at A Mighty Appetite and I am behind on posting (but fortunately, eating well). Not only is today’s post a simple and delicious soup, it utilizes a cooking method which I’ve been using lately and am anxious to share with you. It’s energy saving and easier than a crockpot – it’s thermal cooking. This is serious ‘green cooking’. A few years ago, when Joe’s parents came to visit us in California, they bought us a thermal cooking pot as a house warming gift. I will admit that I had never seen one before. However, the local Asian market stocked them as they are popular outside of North America. We took it home and immediately made a batch of congee. [...]

By: Phoebe

Phoebe — Tue, 17 Jun 2008 07:54:00 +0000

Hi Allen,

I like the way you describe how the creamy rice porridge is made. Your photos of the porridge are so flattering. So much better than mine.

I maintain the http://www.homemade-chinese-soups.com website and I have a couple of pages dedicated to the Chinese rice porridge. They include a page on the various methods of cooking rice porridge and in its varying consistencies as well as a handful of recipes.

I would be happy if you could visit and let me know what you think….Phoebe

BTW, the white-ish noodle/worm looking substance asianewbie asked about is probably deep-fried rice vermicelli. It is a common congee topping. It adds a bit of crunch to the creamy consistency. Unfortunately, as plane food, it would have probably gone soft.

By: asianewbie

asianewbie — Fri, 16 May 2008 15:48:00 +0000

I was served congee for the first time on a flight in Asia. There was a small foil package served with it that we thought was a topping for the congee. Inside was a white-ish noodle/worm looking substance. What was this and was it topping? THANKS!

By: Allen

Allen — Fri, 21 Mar 2008 01:44:00 +0000

Hey Rachel -- I hope things are good down in Austin! I've been meaning to write you an email -- will make sure to do it tonight.

The creaminess comes as the rice breaks down in the water/broth and releases its starch content. Although this congee photo looks like the chiuchow style, it's actually pretty creamy. I could have cooked it a bit longer but I was ready to eat. :-)

I started by using leftover cooked rice. As it cooks, the rice will naturally break down -- the more it cooks, the more creamy it will become and the smaller the rice bits will be. If it becomes too thick, just add more water to reach the consistency you want.

Also, using a whisk helps the rice to break apart into smaller bits. Near the end of cooking, I run it roughly back and forth in the pan every few minutes and it breaks up the rice. The more you whisk it, the smaller and smaller the rice pieces will become.

As the rice breaks up, the starch is released and the congee becomes creamy. Continue cooking until the rice has broken down to the desired consistency.

When I started cooking congee a few years ago, I would start my congee with uncooked rice. I would grind about 1/3 of the rice in a coffee grinder until each piece of rice was broken into a few pieces (but not into flour!). I would then put all of the rice into water and cook. It takes a bit longer and seems to have the same result. Due to this, I try using leftover rice because it is much quicker.

Granted, all of this congee cooking advice is coming from a caucasian :-) However, most recipes I've seen seem to support my cooking method.

By: Anonymous

Anonymous — Fri, 21 Mar 2008 01:27:00 +0000

How do you get the smooth and creamy jook? It always turn out like the chiuchow jook which is grainy. I prefer the Hong Kong type – like creamy soup. Someone said that the rice needs to be grounded – is that true? Allen – this is Rachel again…..

By: Allen

Allen — Wed, 19 Mar 2008 04:36:00 +0000

Canucklehead: Thanks! Joe’s mom is from the Swatow/Chiu Chow area and he also likes his congee with preserved mustard greens / olive leaves.

I wasn’t aware of a cold version — this does sounds like a perfect hot weather food! Will have to give this a try :-)

Geggie: Glad to see there’s another jook fan!

By: Geggie

Geggie — Tue, 18 Mar 2008 14:32:00 +0000

I am a jook fan…learned from a Japanese friend who grew up in Hawaii. Enjoy!

By: canucklehead

canucklehead — Mon, 17 Mar 2008 23:02:00 +0000

Allen – your version reminds a little of ‘chuichow’ style congee – where the rice is remains a little more whole than traditional Cantonese style. The ‘chuichow’ style is mixed with savory ground pork and preserved vegetables.

In Vancouver – it is now popular at certain dim sum restaurants to have this more soupy version – ‘pow fan’ or soup rice. Really delicious!

In the summer, my mother would make a lighter congee to keep in the fridge. You would then mix in roast pork stir fried with spicy peppers. Eaten cool – it is perfect hot weather food.

By: Allen

Allen — Sun, 16 Mar 2008 23:41:00 +0000

Kevin: You'll have to try making it but use some stock. Also, I sometimes throw in leftover chicken bones/meat. Jaden from SteamyKitchen has her recipe/pics for making a turkey congee.

SteamyKitchen: Thank you for stopping by! Your site always gives me hunger pains :-)

Peter G: You'll have to give it a try -- see the link above to another recipe for congee, this one using uncooked rice. I really wish I'd had the Yao Tiew (donuts) this morning -- I usually buy them frozen from our local asian market and you toast them up in the oven.