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Congee/ Kanji/ Jook/ Rice Gruel


Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!









Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium


1 cup rice
(white short-grain)
8 cups water


Add rice and water to VERY large pan with vented lid. We use a HUGE bubble-top pan we got from Ikea. It is one of the few that doesn't boil over and spew everywhere for this operation. It is an operation, it takes awhile for this to cook down! You'll need to keep stirring it so that it doesn't stick to the bottom of the pan and burn! If your hungry, smelling this cook will just make you HUNGRIER and it takes like 3 hours to cook. It also smells WAY better than it tastes LOL It is PRETTY darn bland!I use to have it in the mornings with Agave Syrup and maybe some cinnamon. Lately I've just been having it with salt because I'm healing I also add it to my meals, because it helps aid in my digestion. So I guess I eat it like Grits! Rice Grits!!! New name! haha I changed it! Nobody knows what gruel is and it sounds so bad! even tho its just hot cereal! So I have Rice Grits with EVERYTHING as a side dish. Or I eat it as a snack, just to keep me goin', like someone would eat oatmeal. I cannot eat Gluten or Corn, so this is my alternative option :) You can use what you make to make soup out of as well... There are a couple wasy to do this, I used to cook the Jook down to a watery consistency and spoon out the thicker part with a slotted spoon. This gave me my Rice Grits to have in the fridge to eat, then I would add more water to the soupy mixture that was left and add ingredients to make soup, mostly vegetables, oo and sweet potatoes!!! mmm, im gonna make some tomorrow! :) You can also just double the water, not to start with, but cook down, add more and then cook again with vegetables. This of course will make a thicker ricier soup. I also use my leftovers to make soup base. After I am done eating them as Grits, i just add them to water with veggies!


* not incl. in nutrient facts

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Kanji is not Japanese, it is an ancient Tamil/Dravidian dish from South India that spread through trade routes to China and South East Asia (mainly from Malaysia to the rest of the countries). You have mistaken the Japanese script Kanji with the dish :) In Japan, this is called Okayu

almost 2 years ago

Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 1122% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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