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Rice Base for Thai Jok

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Rice Base for Thai Jok

Making the rice base for Thai Jok is as easy, actually much more easy, than making grits or cream of wheat. It is meant to be prepared at whatever texture you like! This makes it very hard to under or over cook. If you like it, it’s right.

Thai Jok – pronounced kind of like “joke”, the “k” is soft – is adapted from Chinese Congee. Technique in preparation and presentation are a bit different. Congee is generally cooked very slowly. In fact, it is said that its healing power comes from, in part, lengthy cooking. Thai Jok is generally cooked quickly on high heat. Chinese congee is generally cooked with ingredients added in. Like this recipe. Thai Jok rice base is generally made with only rice and water. Other ingredients may be added just before serving, or even at the table.

This makes it an excellent Build Your Own family dinner.

Learn more about Chinese Congee here.

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To make this rice base, you can use a Thai Jasmine Rice or my favorite, broken rice. Broken rice gives Jok a finer texture. Plus, it cooks in no time. You can buy broken rice, or rice bit at an Asian market.

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How to Cook Jok

In a pot, add about 5 cups water. You will be able add more water if needed as you go.

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Bring water to a boil.

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Rinse one cup of rice. Add rinsed rice to the boiling water.

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As the rice cooks, whisk occasionally, scraping the bottom of the pot so the rice will not stick.

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After a few minutes, rice will release its starches and thicken. If it thickens too much, you can add more hot water.

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Taste the rice and stop cooking when you like the texture. It can be just cooked through, medium cooked with distinct grains, or well cooked like a mush.

The water should be mostly cooked out. When you are ready to eat, you can stir in broth or stock to loosen the rice and add flavor. Or you can add more water at that time.

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Eat immediately, or store in the refrigerator for quick breakfast or lunch, or an easy dinner.

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Jok Moo Sub

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Jok with mushrooms.

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Thai Jok Rice Base

Make this base anytime you want to eat it, or in advance for super quick breakfast, lunch, or dinner. Add anything you want to it for a delicious, and easily digestible meal.

Ingredients:

  • 5 cups water
  • 1 cup rice, broken rice (rice bits) or thai jasmine rice
  • salt, to taste

Method

In a pot, add about 5 cups water. You will be able add more water if needed as you go. Bring water to a boil. Rinse one cup of rice. Add rinsed rice to the boiling water. As the rice cooks, whisk occasionally, scraping the bottom of the pot so the rice will not stick. After a few minutes, rice will release its starches and thicken. If it thickens too much, you can add more hot water.

Taste the rice and stop cooking when you like the texture. It can be a just cooked through, medium cooked with distinct grains, or well cooked like a mush. The water should be mostly cooked out. When you are ready to eat, you can stir in water, or broth or stock to loosen the rice and add flavor.

Season, to taste.

Eat immediately, or store in the refrigerator for quick breakfast or lunch, or an easy dinner.

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  1. Joerael Harris
    Joerael HarrisSeptember 15,16

    Ha, nice I actually just picked up some Jasmine Rice from H & L. I will definitely be trying this, great job on the pics, it’s very easy to read. Can you make Thai Jok in a steamer or is it better for this type of recipe to be cooked in a pot for it’s quick cooking?

    • Chef Gina
      Chef GinaSeptember 15,16

      Thank you Joerael 🙂 Because you want the starches to thicken the rice into a porridge consistency, a pot is better. It keeps all that goodness together. I have tried using a crockpot, which is great for Congee, and probably for whole jasmine rice as well. But for the broken rice, the crock pot yields a mushier texture than I personally like.

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