Thai Congee Recipe (Rice Porridge) Jok
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
348 kcal
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Course
Main Course, Breakfast
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Cuisine
Thai
Thai Congee Recipe (Rice Porridge) Jok
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This Thai congee recipe is also known as rice porridge or jok. It’s easy, healthy, and perfect with optional pork meatballs!
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Ingredients
RICE PORRIDGE
- 1/2 cup white rice I used jasmine rice
- 1/4 cup glutinous rice
- 1 bouillon cube
- 1/2 teaspoon salt
- 44 fluid ounces water
PORK MEATBALLS
- 10.5 ounces ground pork
- 2 coriander root
- 2 cloves garlic
- 1 teaspoon black peppercorns
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon white sugar
CONGEE TOPPINGS
- soft-boiled egg see notes
- Maggi seasoning sauce
- Crispy fried garlic see notes
- fried shallots
- white pepper
- green onions chopped
- fresh ginger sliced thinly
- Coriander chopped
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Instructions
- Crush garlic, coriander root, and black peppercorns with a mortar and pestle. Alternatively you can use a food processor.
- To the mortar, add ground pork with light soy sauce, oyster sauce, and white sugar. Pound the mixture until it achieves a sticky consistency and appears less moist. Next, mix in the cornstarch. If you’ve used a food processor for the previous step, transfer the mixture to a mixing bowl and knead by hand. Once well mixed, shape the mixture into bite-sized pork meatballs.
- In a food processor, blend both raw glutinous and jasmine rice together until they reach a very fine texture.
- Set a pot on the stove over low to medium heat and warm the water until it simmers gently.
- Carefully add the pork meatballs to the simmering water. Cook them until they rise to the surface, indicating they’re done. Be careful to avoid overcooking.
- When the meatballs are fully cooked, remove them with a slotted spoon or colander. Reserve the cooking water in the pot, as it will serve as the base for the porridge.
- In the reserved water, stir in the ground rice mixture with salt and a bouillon cube. Stir well to prevent any clumps. Allow the porridge to simmer for 15 minutes, stirring occasionally. As the mixture thickens towards the end of cooking, reduce heat to low and stir continuously to avoid burning. Once ready, ladle the porridge into bowls and finish with your favorite toppings. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Soft boiled egg
- Crispy fried garlic
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
33g
(11%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
54mg
(18%)
Sodium
1088mg
(45%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 1088mg | 45% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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