Jook, Chinese Thick Rice Soup
long grain rice
soy sauce, dark
scallions, spring or green onions
Rinse rice 2 or 3 times.
Soak overnight. Mince green onions and water chestnuts.
Mix with ground pork, soy sauce and salt.
Bring stock and rice to a boil.
Turn heat down and simmer for 2 to 3 hours or until the rice breaks down completely and the soup becomes thick and creamy.
Turn heat up and add ground pork mixture, shaping 1 teaspoon at a time into a small ball and dropping it into the soup.
Cook for 5 minutes or until pork balls are done.
Correct seasoning. Serve in individual soup bowls.