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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes. | 2. Heat the oil in a slow cooker set on HIGH. | 3. Drain, rinse, and drain the rice one last time. | 4. Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes). | 5. Add in the stock all at once, then the salt and cilantro stems. | 6. Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight. | 7. To finish the jook, stir it well because the liquid and rice may have separated. | 8. If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally. | 9. The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency. | 10. To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calrose rice	1	cup		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
salt	2	teaspoons		-	-	-	-
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052
plain soymilk	1	cup		99.63	7.9947	6.9984	4.0095
cilantro leaf			chopped	0.23	0.0367	0.0213	0.0052
green onion			minced	-	-	-	-
oyster sauce				-	-	-	-
soy sauce				-	-	-	-
hot pepper sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.