This Chinese rice porridge is a very indulgent and comforting breakfast and on occasion also style-your-own-bowl dinner. If you like, use any condiments or crispy toppings that you have at hand. To get ahead, make the Jook, oil and dressing the day before. Just make sure to add a splash of water to the Jook to loosen it up when reheating. Soaking the jasmine rice with hot water reduces the cooking time drastically
600g | pre-cooked jasmine rice or 180g jasmine rice soaked |
600ml | chicken or vegetable stock |
180g | jasmine rice |
2 tbsp | olive oil |
4 | garlic cloves, peeled and finely grated |
30g | ginger, peeled and finely grated |
50g | shop bought crispy fried onions |
TURMERIC OIL | |
90ml | olive oil |
15g | white sesame seeds |
15g | black sesame seeds |
1 | garlic clove |
15g | fresh turmeric, peeled and finely grated |
1 ½ tsp | chilli flakes |
45g | spring onions, trimmed and thinly sliced in rounds |
GARLICKY CHOI SUM | |
2 tbsp | olive oil |
4 | garlic cloves |
600g | choi sum, trimmed, stalks cut in 1 cm lengths at an angle and leaves roughly torn or 600g of pak choi |
SWEET SESAME DRESSING | |
60ml | soy sauce |
75ml | maple syrup |
1 | star anise |
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