This is a flavorful, vegetarian variation of jook.
Serves: 6Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 10 shiitake mushrooms
- 1 cup short-grain rice
- 2 cups vegetable broth
- 2–4 cups water
- 1 Tbsp. coarsely chopped ginger
- 4 spring onions, cut into ¼" lengths
- ¼ cup chopped scallions
- If using dried shiitake mushrooms, soak for several hours to soften. Drain, keeping the liquid in reserve for use in cooking. Remove the mushroom stems and discard. Cut the mushroom caps into ¼"-thick slices.
- Place the rice in a medium saucepan with the stock. Set over high heat and bring to a boil. Turn the 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. Stir and add water as necessary.
- Add the ginger, mushrooms, and spring onions. Add the water from soaking the mushrooms. Simmer for another hour, stirring and adding water as necessary. The jook is done when the rice has completely dissolved and has a creamy consistency. Stir in scallions.