This is the comfort food of my childhood – almost.
The English word for this rice soup is congee, but there are a couple of different forms it can take. Teochews and Hokkiens (my family) make moy – where the rice grains are cooked until they’re split but not disintegrating. The Cantonese version is called jook, and it usually involves long, slow cooking with just a little rice to a large quantity of water. The end result is a starchy soup where the rice grains have broken up completely.
I grew up eating moy, but as an adult, I crave jook.
I don’t, however, have hours to watch a pot on the stove. Nor do I have a clever rice cooker with a congee setting. So I was delighted when Maude gave me her pressure cooker recipe – it works really well and can produce jook in under an hour.
The ratio she uses is one part short (or medium) grain rice to six parts liquid. I was using risotto rice (because that’s what I had in the pantry), so I increased the liquid to seven parts, as I knew the rice would absorb a bit more. I use this ratio with sushi rice as well. In my large pressure cooker, I use a cup of rice, which produces enough jook to feed three to four people.
Cooking with water will result in a plain, unflavoured congee which works well as an accompaniment to other dishes. Using stock and leftover meat will produce a stand alone meal, commonly eaten at breakfast or lunch.
Into the pressure cooker, put the well rinsed rice, liquid and any additions. Cover and bring to pressure and hold it there for 30 minutes (I reduce the heat to minimum once my pot is fully pressurised and keep an eye on it for the cooking time). Allow the pressure to release naturally. If you’re in a rush, take the cooker to the sink and gently run cold water over the lid – it will depressurise very quickly that way.
For the jook in the photo above, I used chicken stock and leftover poached chicken (shredded) as well as a knob of ginger and a few black peppercorns. The batch in the photo below was made with leftover shredded (cooked) lap ap, combined with ginger and defrosted duck stock. Both were topped with spring onions and a drizzle of sesame oil.
Congee isn’t the most photogenic dish, but it’s incredibly soothing. It’s commonly eaten for breakfast, but it’s also the chicken soup of the Chinese world, served up whenever anyone is feeling unwell or in need of a gentle meal. Best of all, it’s a perfect way to use up leftovers!
Fig Jam and Lime Cordial 
Oh Celia I think you have been reading my mind. I am trying to shift a few kilos and for me cutting the bread and potatoes but eating rice works pretty well. I was thinking in the wee small hours of the morning that I need to make congee, then I log on to see what’s in my reader and up this pops! My mum has a pressure cooker and I am sure she will lend it to me so that I can try out your method – I love it but have only ever eaten it on my travels. Time to give making it a go. Sending a big hug!
I love it. On my old blog I described how Mum used to cook it when I was a kid https://garydlum.wordpress.com/2011/07/03/comfort-food%E2%80%94jook-congee/ It’s my favourite food.
I might have to drag out my feared pressure cooker and give this a go. My husband had surgery on his mouth over a week ago and still can’t eat properly, but he adores congee. On the up-side, he has lost a lot of weight …
Before I got to your last paragraph I was already thinking “perfect cold remedy”. I’ve had congee in China and liked it – it doesn’t leave you with a bloated tummy.
It sure does not look pretty – but for very many years, after an abortive try and whinge, this became my first and last morning breakfast for some twenty years in Singapore . . . . I’d walk in at the Shangri-la in S and the laughing front desk staff would ask ‘Would you like some congee sent up, ma’am?’ !!! Methinks it was ‘jook’ . . . so lovely to see you post, Celia . . .
My go-to version of this is porridge, with oats (and not the quick oat variety). I have never thought to make it savoury. I wonder how that would go?
Love Jook! Never thought of a pressure cooker. Good idea. Thanks.
I smiled when I read this. Years ago when my son made his first visit to Taiwan to see the rellies, he sent me an email. “Mom, they eat rice soup for breakfast and there are beans in the donuts! I’m going to lose 50 pounds on this trip.”
Needless to say, he’s always been a picky eater.
I have a pressure cooker that sits on the shelf, like Amanda. I’ll have to give this a go because I do like it for lunch. I’m not on the breakfast bandwagon yet.
Yum. Once again i wish i lived in your house ;)
I like how the rice is cooked until it splits, that would be so gently on the digestion and delicious on the taste buds.
Thanks for this quick recipe. I prefer jook as well and find it very soothing whenever I am in need of comfort. At times I find myself craving it. But it does take a long time to cook.
I am not at all familiar with this dish,Celia, but if risotto can be comforting, surely congee can be, too. Now I need to get a pressure cooker so that I can find out for myself. :)
Yummy. Comfort food at its best! xx
This is a delight! I had my first introduction to congee about two years ago at a tea shop in San Francisco. We went in for breakfast and I was so curious about congee. I fell in love! I have since tried to make it several times, and my results have been okay, nothing more. I can’t wait to try your recipe. I have absolutely craved it since having it the first time, which is kind of odd to me, given the simple ingredients. I tend to think the attraction is that it is truly comfort food!