Congee/Jook/Rice Porridge

February 4, 2014

One of the reasons I like to travel to Asian countries is the food.  It took me about 5 days to actually find rice porridge in Thailand thanks to an included breakfast buffet at my first hotel, but it was well worth the wait.  My first variety had rice, fish (white, mild), parsley, spices, and a side dish of oil and spices.  Other varieties I found had vegetables, chicken, and pork.  The basic method of preparing any congee variation is to boil rice in a lot (6-12 times the amount of rice) of water, until the rice has softened and broken down.

Traditional Chinese Medicine suggests congee to those with a weakened digestive system or who are recovering from illness, but it’s also eaten daily by the general public in Asia.  Read the rest of this entry »

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