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Thai Congee Recipe (Rice Porridge) Jok

This Thai congee recipe is also known as rice porridge or jok. It’s easy, healthy, and perfect with optional pork meatballs!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 348 kcal
Course: Main Course , Breakfast
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. Crush garlic, coriander root, and black peppercorns with a mortar and pestle. Alternatively you can use a food processor.
  2. 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.
  3. In a food processor, blend both raw glutinous and jasmine rice together until they reach a very fine texture.
  4. Set a pot on the stove over low to medium heat and warm the water until it simmers gently.
  5. 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.
  6. 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.
  7. 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

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

% 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.