Jook (Rice Porridge)

I don't often cook Chinese food, though I wish I did! It's a matter of not having a whole lot of recipes, of Chinese or other Asian cuisines. This rice pudding (known as congee in most of China, but jook in Canton) can be served sweet or savory, the latter in this case. It is often eaten for breakfast in China, but this version makes a delicious side dish.

Like the Savory Soup Beans I made last night, a considerable amount of stovetop time is needed for this recipe. However, it's time when you don't need to be actively watching the pot, so just do whatever else needs doing with your evening while this pot of warmth bubbles on your stove.

To start, combine 1/4 cup Arborio rice and 1/4 cup sushi rice in a fine-mesh sieve. Rinse with cold water. Combine the rices, 2 and 1/2 cups water and 1 cup vegetable broth in a saucepan. Bring to a boil, then cover, reduce heat and simmer for forty-five minutes, stirring occasionally.

I don't know if anyone else has this proble, but whenver I cook rice, the water in my pot seems to want to bubble over. I have found that leaving just a tiny air-hole between lid and pot circumvents this problem.

Add 1/4 tsp. salt and one (1-inch) piece of ginger, peeled and then thinly sliced, to the rice. Cover and continue to simmer another 30 minutes, stirring occasionally, until the mixture reaches the consistency of pudding.

Meanwhile, cook 2 slices of vegan bacon (such as Lightlife) according to package directions. Crumble into small pieces and set aside.

Ladle about 1 and 1/3 cups of the rice pudding onto each of 3 plates. Top each serving with 2 and 1/2 teaspoons chopped peanuts, 2 teaspoons minced green onion and 2 teaspoons of the 'bacon'. The original recipe called for dry-roasted peanuts, but be careful if buying them - some brands contain gelatin. Regular roasted peanuts will do in a pinch.

Each serving is 170 calories.

Cost:
sushi rice $0.80
vegetable broth $2.69
ginger $0.92
peanuts $4.00
green onions $0.98
vegan bacon $3.39