In Asian culture, Jook or Congee, is a common meal served in the morning. Basically it is a rice based porridge.
When Elizabeth and I were in Acupuncture College, one of our first classes was Chinese Medicine Nutrition. This class incorporated theory and practice of using food and spices as medicine.
On the first day, our teacher introduced us to congee and challenged us to create our own versions and bring them in for a potluck later that week. Many of us continued to use congee daily often bring our congee to class as it was a perfect portable breakfast.
This video is an introduction to my congee recipe. Attached to this post (below) is a PDF of our congee handout we created. You will see that there are a lot of different ingredients that can be used. BE creative and adventurous!
The basic idea is to take whole rice and other whole grains and cook them low and slow overnight with extra liquid. This allows the grains to soften and cook resulting in a porridge consistency. The congee retains all of the nutritional value of its ingredients. Most importantly, the congee is a great fuel for your body and metabolism. It allows you to get going with highly nutritious and absorbable energy.
Please let me know what you think of my recipe and feel free to share any recipes you come up with.
Enjoy!
Bill
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