Congee/Jook/Zhou

By Hklbrries

The traditional Chinese breakfast is based around congee. Congee is a thin rice porridge that nourishes and supports the digestive system. It is ideal for prevention of disease and promotion of good health as well as being an excellent source of nutrition when feeling unwell.

Congee is made with 1 part of rice to 5 - 6 parts of water. As little as 4 parts of water and as much as 12 cups of water may be used. However, using too much water is better than using too little. White rice is the most common grain for congees, but brown rice, barley, millet, spelt, or other grains are sometimes used.

Ingredients

• 1 serving / 4 servings
• 1/4 cup rice / 1 cup rice
• 1 1/4 cups water / 5 cups water

Preparation

Step 1

Rinse the rice with cold water to remove any residues. Place rice in pot and add water. Bring water to a boil, reduce heat to low, cover, and cook 4 to 8 hours. Alternatively, use a crock pot on low for 8 hours or overnight.

You may adjust the proportions of grain to water until you get the consistency you prefer, but use at least 4 parts water to one part rice. The longer congee cooks and the more water that is used the easier it is to digest and absorb and the more suitable it becomes for illness or weakness.

Congee may be eaten plain. You may also add a pinch of salt, tamari, and/or your favorite spices. Broth may also be substituted for the water for extra nutrition. It can also be cooked with dates, nuts or seeds, vegetables, eggs, shreds of meat or fish, spices, and medicinal herbs. Precooked vegetables, eggs, meat or fish may also be added on top before serving, but keep it simple if you are feeling weak or unwell.