This Asian rice based porridge is called either Jook or Congee depending where you might be in Asia or in Asian communities elseware. Congee is specifically identified as a Chines rice porridge from Guangdong province. Both are considered a breakfast porridge often encountered early in the morning simmering over red hot charcoal nestled in rustic clay hibachis. Jook’s aroma beckons as it wafts through the chilly morning air as the sun begins to rise.
What I am about to propose may not be quite as picturesque, but cooking J ook in an Instapot has its merits. The rice broth cooked under pressure delivers a silky soft porridge saturated with the flavor of ginger and the scent of kaffir lime in just 15 minutes. Of course you can cook this recipe on the stove top as well with about aone hour cooking time.
In either case, carry on with a quick saute of the mushrooms along with shallots and garlic that are then added to the porridge and you have a comforting bowl of Jook to begin your day!
Gingery Jook with Mushrooms
- 1 quirt home made chicken or vegetable stock
- 1 inch finger of fresh ginger root, peeled and divided into thirds
- 3 fresh or frozen kaffir lime leaves
- ½ cup jasmine rice, unwashed
Place the ingredients in the Instapot, or stock pot for stove top cooking. Lock the Instipot lid into place. Press Pressure cook., and set timer for 15 minutes.
For stove top cooking, set the pot over medium low heat with a lid on. Stir occasionally to avoid scorching, and cook at a low simmer for 50 minutes to an hour. Ideally the rice should be translucent and just barely holding its shape.
Meanwhile you can prepare the mushrooms.
- 8 white mushrooms, well cleaned, stems remove and discarded
- 8mushroom caps, thinly sliced
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons vegetable oil
- pinch of sea salt
- t twist of fresh ground white pepper
- 1\4 cup white wine (Chinese cooking wine, or sake)
- 1 tablespoon soy sauce
- 2 tablespoons fresh squeezed lemon juice
Heat the oil in a large skillet set over medium low heat. Add the shallots and saute until translucent. Add the garlic and saute 1 minute. Add the mushrooms and saute until they soften and begin to color. Add a little wine and continue sauteing until the e pan is nearly dry. Add the remaining wine and contuse sauteing. Season with salt and pepper and continue sauteing until the mushrooms are just starting to brown. When the skillet is nearly dry remove from the heat and set aside.
When the Instapot has finished, best to allow the pressure lower for 10 minutes and then you can carefully unlock the lid. Fish out the ginger and the kaffir lime leaves and discard.
Remove the container with the rice from the Instapot, placing it on a towel on your work surface.
For a very smooth Jook, use an immersion blender, or blender, and puree until the rice and stock are emulsified, smooth, and creamy. Otherwise you can skip the blending for a heartier texture.
transfer the sauteed mushrooms to t the Jook and stir to combine. Add the soy sauce, lemon juice and stir to combine.
Jook is traditionally served with an array of condiments and garnishes.
That said, I recommend thinly sliced spring onions, coriander (cilantro) leaves, and gomasio (recipe here) lightly sprinkled over the surface.
Jook’s subtlety is its allure!