Jook (Chinese Breakfast Rice Soup)

• cup calrose rice (or a premium Japanese-style rice such as Nishiki)↗1
• tablespoons vegetable oil↗2
• cups chicken broth or 10 cups turkey broth↗10
• teaspoons salt↗2
• tablespoon finely minced cilantro (stems)1
• cup plain soymilk (optional)↗1
• For serving
• chopped fresh cilantro leaves
• minced green onion
• oyster sauce↗
• soy sauce↗
• hot pepper sauce, such as sriracha (or Tabasco)↗

Step-by-step instructions

1. 1

   Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.

2. 2

   Heat the oil in a slow cooker set on HIGH.

3. 3

   Drain, rinse, and drain the rice one last time.

4. 4

   Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).

5. 5

   Add in the stock all at once, then the salt and cilantro stems.

6. 6

   Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.

7. 7

   To finish the jook, stir it well because the liquid and rice may have separated.

8. 8

   If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.

9. 9

   The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.

10. 10

    To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.