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Author Notes: In Chicago's Chinatown I saw a rather interesting soup, Jook. It's a light dish that's easy on the stomach, Gluten-Free, Vegan, cheap, and can be made in a variety of ways! You can easily run a search and find multiple variations, but I make mine this way! —IndiaD
Coconut Jook (RIce Porridge)
cup Brown Rice
cups Not Chicken Broth or Veggie Broth
cups Coconut Milk
tablespoons Fresh, Peeled Ginger (mince it or leave it whole)
Extra Coconut Milk or Water
Salt to Taste
Coconut Sweet Potatoes
pounds Sweet Potatoes
cup Shredded Coconut
ounces Ginger, Minced and Peeled
teaspoon Garlic Powder
- Cooking the Jook is a long process that can be done on the stove, or in a crock pot. It can take 1-2 hrs on the stove cooking at medium.
- Measure out all ingredients
- Measure your rice out and place in a deep pot.
- Add your Broth choice to pot along with the Coconut Milk
- Add your Ginger to the pot. I prefer to use minced ginger because I like to eat it. If you don't wish to eat the ginger, leave it whole so it can be removed.
- Bring the pot to a boil, and lower the temperature to a simmer and cover. The rice will become soft and swollen, breaking down becoming mush and thickening as it cooks. I keep extra coconut milk/water on hand to thin the mixture out. The proper consistency of Jook shouldn't be thin like soup, nor should it be thick like Oatmeal. A happy medium would be creamy.
- Coconut Sweet Potatoes
- Peel and dice the sweet potatoes into bite-sized cubes
- Boil the sweet potatoes, cooking until fork tender. Do not Overcook
- Drain the Sweet Potatoes and leave cool until you can handle them safely.
- In a bowl measure out your Shredded Coconut, Ginger, Garlic Powder, and Cinnamon.
- Add the sweet potatoes to the bowl and mix until evenly and fully coated
- Serving: Measure out 1 cup of Jook Place 4oz sweet potatoes in the center of Jook Enjoy warm and whenever! Optional: Garnish however you want!
- This recipe was entered in the contest for Your Best Cheap Feast