Thai Rice Porridge (Jok)
Jok is a thick, velvety rice porridge made by breaking down jasmine rice until it reaches a smooth, pudding-like consistency. It is seasoned with ginger and soy, served with a poached egg and savory meatballs, and relies on a slow simmer to achieve its signature silky texture.
Consistency is everything
The goal is to dissolve the rice grains completely rather than leaving them whole; keep the heat low to avoid scorching the bottom of the pot.
- Heavy-bottomed stockpot
- Whisk
- Wooden spoon
What goes in.
- 1 cupjasmine rice, rinsed well
- 8 cupschicken stock
- 1/2 lbground pork
- 1 tbsplight soy sauce
- 1 tspwhite pepper
- 2-inch piecefresh ginger, cut into thin matchsticks
- 4eggs
- 1/4 cupscallions, thinly sliced
- 1/4 cupcilantro, chopped
The constant stir
Frequent stirring during the last twenty minutes of cooking is vital. This friction breaks the softened rice grains apart, releasing their starch to create a thick, creamy base.
The method.
Prepare the pork
Mix the ground pork with half the white pepper and a splash of soy sauce. Form into small, bite-sized balls and set aside.
Cook the rice
Bring the chicken stock to a boil in the stockpot. Add the rinsed rice, reduce heat to low, and cover. Simmer for 45 minutes.
Break down the grains
Remove the lid and increase heat slightly. Whisk the mixture vigorously for 10-15 minutes until the rice loses its individual shape and becomes a thick, smooth porridge.
Add the meatballs
Drop the pork meatballs into the simmering porridge. Cook for 5 minutes until they are opaque and cooked through.
Assemble
Ladle the hot porridge into bowls. Crack a raw egg into the center of each bowl—the residual heat will poach it slowly. Top with ginger, scallions, cilantro, and the remaining white pepper.
Other turns to take.
Century Egg
Add half a century egg to the top of the bowl for a firm, creamy texture and deep umami contrast.
Fried Garlic
Top with a spoonful of garlic fried in oil until golden brown for added crunch.
When it doesn't go to plan.
If the porridge becomes too thick, add boiling water a splash at a time until you reach the desired consistency.
Use aged jasmine rice if possible; it breaks down more effectively than fresh harvest rice.
Keep a bowl of ice water nearby when rolling meatballs to prevent the pork from sticking to your hands.
The ones that keep coming up.
How do I know the rice is finished?
The grains should look like tiny, soft translucent clouds, and the liquid should be opaque and thick enough to coat the back of a spoon.
Can I use leftover cooked rice?
Yes. If using cooked rice, use 3 cups of water per 1 cup of rice and simmer for only 15 minutes before whisking to break the grains down.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe