Rice porridge (Congee or jook) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 139) by Mark Bittman

  • fresh ginger
  • shiitake mushrooms
  • short-grain rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PennyG on April 22, 2018

    I made a pot of this today (for the week) taking mjes’s suggestion to use Thai broken rice. I used 3/4 Thai broken rice and 1/4 brown sticky rice. I flavored with reconstituted (from dried) lobster mushrooms and Chinese sausage. My preliminary tastes indicate it’s a winner. Can’t wait for my breakfasts this week!

  • mjes on April 18, 2018

    I spent nearly 50 years trying to duplicate the texture of Sam Wo's jook. The number of older Chinese diners was evidence that it wasn't just me - Sam Wo's jook was special. Ignore Mark Bittman's choice of rice and get yourself a bag of broken rice from a Thai grocer. That makes this a heavenly recipe.

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