Jok, jook, congee, 粥, rice porridge, whatever you want to call it. I’ve been nailing it since I learned about broken rice. Most recipes calls for bashing rice grains to pieces using a blender or mortar and pestle. These are are all decent (and traditional) options, but one of the problems I have with the blender is some rice becomes powder-like and make the jok too thick. Mortar and pestle is nice, but mine is too small, and grains fly everywhere.
Broken rice is a game changer for me. One of the more popular uses of broken rice is to accompany Vietnamese grilled meats, but the texture, the cooking time, the uniformity of the grains all make it an excellent candidate for jok. The ratio I’ve settled on of rice to liquid is 1 to 6. I usually batch jok and then whisk in some water when reheating until it reaches the right texture. This morning’s jok came with homemade chicken broth, fish balls (with roe filling!), furikake, sesame, and green onions. It was heavenly.
