For me, comfort food can be many things: macaroni and cheese, chicken noodle soup, tomato soup and grilled cheese, oatmeal, peanut butter and jam sandwiches with a glass of milk, apple crisp. The idea of "soul food" comes pretty close, too--fried chicken, green beans simmered all day with bacon and onions, mashed potatoes and gravy.
Over spring break, my best friends from undergrad and I met up in Chicago for a weekend. We went to Chinatown and ate dim sum, and as we were leaving one of my friends realized that every Chinese family in the restaurant had a big steaming pot of rice porridge on the table.
"This place must be known for their jook! We should have had some," she lamented. By this point, though, we were stuffed and resolved to use the jook as an excellent excuse to come back to Chicago. I asked Gena, whose heritage is half Chinese, half Japanese,and Inez, who is from Singapore, what exactly went into making jook.
 |
| Finished jook: all it takes is a handful of rice, lots of water, bouillon paste, some mushrooms, and plenty of time. |
Jook, also known as congee, is just rice porridge: much the way Americans eat oatmeal, or oat grains cooked in plenty of water until they soften into mush, most Asian cultures have a name for rice cooked the same way. It sounded easy and nourishing and hearty, and I resolved to try to make some once I was home.
All the rest of the week, I made jook just about every morning. Not just because it was easy, not just because it was new, but also because it's absolutely delicious. And here's how you do it:
- First, decide how much you want to make. It's easy to scale up, and a little bit of rice makes a LOT of jook.
- Measure out the rice in a pan. Add water, about 8:1 water to rice (yes, 8:1. So if you use a quarter cup of rice, add 2 c. water). Add any seasonings you might want, or maybe some leftovers (chicken would be yummy, or I just chop up some raw mushrooms and toss them in to stew a bit). Bring to a boil, then cover and cook on low until the rice has swollen up and completely softened, maybe half an hour or more.
Raw egg in the bottom. - To serve, I eat mine the way Inez says she used to get hers at her school cafeteria: a raw egg in the bottom of the bowl, jook on top, some soy sauce and sesame oil sprinkled in, and a generous helping of chopped scallions. Take your spoon and stir the egg into the jook, it makes it rich and sort of creamy, a bit like custard. (The heat from the porridge cooks the egg, no worries.)
 |
| Chopped scallions, a few drops of sesame oil, soy sauce go in next. |
- A few caveats: white rice is best for this, it gets nice and soft (I used jasmine, which is excellent). If you can't stand it and have to have brown rice (or if brown rice is all you have), it works fine, but be aware that the resulting jook will be chewier and nuttier-tasting and won't get that creamy, soft consistency. Also, sticking to traditional Asian flavors really go well with the rice, but I'm sure you could use other flavor combinations, too (get creative!).
 |
| Stir it all together, then the best part: eat it! |
Sometimes, all you really want is your favorite comfort food: when it's rainy, when it's been a bad day, when you're sick, when you miss home...any and all of the above. But it's nice to branch out once in a while and try on other cultures' comfort foods: jook is definitely a new member on my list of favorites!
bisous,
Lindsey
