Basic Hong Kong Jook

This may be eaten as a simple breakfast, snack, or late-night meal. For more flavor, replace the water with vegetable or meat stock. Serve jook with soy sauce to taste and sprinkled with chopped scallions and peanuts.

Serves: 6Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 6


  • 1 cup short-grain rice
  • 1 Tbsp. coarsely chopped ginger
  • 1 scallion, sliced


  • Place the rice in a medium saucepan with 2 cups water. Set over high heat and bring to a boil. Turn heat to low and simmer, partially covered, for 1½ hours, until the rice grains are distinguishable but dissolving into the liquid. Check every 15 minutes or so to make sure that the rice mixture cooks without drying out. You want the finished jook to have the consistency of porridge. Stir and add water as necessary.
  • Add the ginger and simmer for another hour, continuing to stir and add water as necessary. The jook is done when it is creamy, like a thick soup. Serve hot topped with scallion.