Jook (Rice Porridge)

Jook - also known as congee - is eaten in Chinese communities around the world. Despite its odd name, it has wide-ranging appeal and has become one of the author's favorites. The dish takes many guises in restaurants but can easily be made at home. Use it as a side dish with chicken, pork, or beef. You can also stir in fish, shrimp, chicken, or cooked egg to make it a main dish. While glutinous sushi rice gives the dish a sticky-creamy texture, Arborio retains more of its bite after the long cooking time for added texture.

Yield: 6 servings (serving size: 1/3 cups rice mixture, 2 1/2 teaspoons peanuts, 2 teaspoons onions, and 2 teaspoons bacon)

Ingredients

• 1/2  cup  sushi rice
• 1/2  cup  Arborio rice
• 5  cups  water
• 2  cups  fat-free, less-sodium chicken broth
• 1/2  teaspoon  salt
• 1  (3-inch) piece peeled fresh ginger, thinly sliced
• 1/3  cup  chopped dry-roasted peanuts
• 1/4  cup  minced green onions
• 4  bacon slices, cooked and crumbled

Preparation

Place rice in a sieve, and rinse thoroughly with cold water. Combine rice, 5 cups water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Add salt and ginger. Cover and cook 1 hour or until mixture has a porridgelike consistency, stirring occasionally. Divide rice mixture among 6 plates. Top each serving with peanuts, onions, and bacon.

Nutritional Information

Calories:

173 (30% from fat)

Fat:

5.8g (sat 1.3g,mono 2.8g,poly 1.4g)

Protein:

5.9g

Carbohydrate:

23.8g

Fiber:

1.7g

Cholesterol:

4mg

Iron:

0.8mg

Sodium:

474mg

Calcium:

6mg