Home Cooking 29

ISO Jook basics

tom in sf | Jul 31, 200502:53 PM

Looking for the basics of making jook. What's the best rice? How do you get the right consistency?

I understand that it's basically a rice porridge, with your choice of flavorings (stock, fish sauce, spices, etc.) and you choice of condiments (meat, vegies, even nuts).

Any simple recipes for the basic porridge out there?

Thanks in advance.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment