Hong Kong Juk for Everyone
Congee Loves You
Making savory rice porridge is easy and yummy. It’s called “juk” and “congee” in most parts of the world.
You add your own extras and condiments to this ancient comfort food, and it tastes better than you can imagine.
Congee for your sick days!
Congee for missing-your-Mommy days!
Congee for hangovers, congee for brunch, congee impress-your-virgin- friends, congee for extended-TV-watching, congee right-out-of-the-fridge-heated-up anytime.
Most people look at congee recipes online and despair because it takes a couple hours of slow cooking.
NO MORE! There’s one little appliance that changes everything when you need your congee now.
Here's how to make quick, perfect-tasting rice porridge:
Cook 1 part rice to 8 parts water or chicken stock. Or fish or veggie stock. Or coconut milk.
Cook it just like you would cook a regular rice recipe, for 20 minutes.
Here's the sneaky, "right-tool-for-the-juk" trick:
Take an immersible blender and blend what's in your saucepan until it's like pud…