Thai Congee (Jok)
This is the breakfast that settles the day before it begins. The goal is to reach a porridge consistency that pours like heavy cream rather than a loose soup.
Consistency is built on starch.
Do not rinse the rice before cooking, as the starch is necessary to achieve the signature creamy texture. Use a heavy-bottomed pot to prevent scorching at the base during the long simmer.
- Heavy-bottomed Dutch oven or pot
- Whisk
- Ladle
What goes in.
- 1 cupjasmine rice, broken or processed briefly in a blender
- 8 cupschicken or pork stock
- 1 tbspfresh ginger, julienned
- 1/2 lbground pork, seasoned with soy sauce and white pepper
- 4eggs
- 1/4 cupscallions, thinly sliced
- 1 tspwhite pepper
- 2 tbspsoy sauce
Managing the simmer
Keep the heat at the lowest setting once the rice begins to break down. Stirring frequently prevents the rice from settling and burning, which would ruin the clean profile of the dish.
The method.
Pulse the rice
Pulse the raw jasmine rice in a food processor for a few seconds until the grains are broken into smaller pieces. Do not grind into powder.
Simmer the base
Bring the stock to a boil in your pot. Add the rice, reduce heat to low, and cover partially. Simmer for 45 minutes, whisking every 10 minutes to break the grains down.
Cook the pork
Form the seasoned ground pork into small, marble-sized meatballs. Drop them into the porridge and simmer for 5–7 minutes until they are opaque throughout.
Finish with eggs
Crack the eggs directly into the pot, stir once, and turn off the heat. The residual heat will poach the eggs to a soft, silky consistency.
Serve
Ladle into bowls and top immediately with fresh ginger, scallions, soy sauce, and a heavy dash of white pepper.
Other turns to take.
Century Egg
Add cubes of century egg into the bowl before serving for a dense, mineral depth.
Fried Garlic
Top with a spoonful of garlic fried in oil until golden brown to add a crisp textural contrast.
When it doesn't go to plan.
If the porridge becomes too thick while sitting, thin it with a small splash of hot stock or water before serving.
White pepper is essential; black pepper carries too much bite and distracts from the mild rice base.
Use a whisk rather than a spoon to stir; it helps break down the rice grains faster.
The ones that keep coming up.
Can I use leftover cooked rice?
You can, but the texture will be grainy rather than the classic smooth, gluey consistency of authentic Jok.
How do I prevent the bottom from burning?
Use a heat diffuser if your stove has a high minimum flame, and prioritize frequent stirring as the porridge thickens.
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