Ingredients
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1
-
2
-
10
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Wash the Rice in a Colander Until the Water Runs Clear; Soak Rice in Water to Cover For 30 Minutes. |
|
2
Done
|
Heat the Oil in a Slow Cooker Set on High. |
|
3
Done
|
Drain, Rinse, and Drain the Rice One Last Time. |
|
4
Done
|
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
Done
|
Add in the Stock All at Once, Then the Salt and Cilantro Stems. |
|
6
Done
|
Stir Well, Cover, Turn Cooker Temperature to Low, and Cook 8-9 Hours or Overnight. |
|
7
Done
|
to Finish the Jook, Stir It Well Because the Liquid and Rice May Have Separated. |
|
8
Done
|
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
Done
|
the Soup Will Become Thick and White; Add the Soy Milk Now, If Desired, For an Ultra-Creamy Consistency. |
|
10
Done
|
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. |
