Of all the foods I’ve ever tasted, this my very favorite, with no competitors even close. It’s what I prepare when I go to the kitchen, look around and find that nothing looks good. It’s what I prepare when my stomach is just a “little off”.
Its’s what I prepare when I want to get back together. When I was in China, every day we would have this for breakfast and even for lunch. It has great recovery powers, spiritually and emotionally, apart from physically.
Nutritionally, this simple rice porridge/soup strengthens the spleen-pancreas and digestive centers, tones the blood, balances “Chi” or “Qi” energy, and cools the body.
Not only that, it’s extremely beneficial for nursing mothers as it will not only nourish them, but increase their milk supply. All this with a little rice and water and some of Mother Nature’s best herbs and onions!
Ingredients:
1 cup Basmati rice (must be Basmati rice for the high Curcumin content)
6 cups of pure water (not tap water, “pure” water – “FIJI” brand of bottled water is best)
1 large clove organic garlic, crushed
1 tsp. finely crushed/minced ginger
(or) 1-tsp. fresh grated ginger
Finely chopped shallot onions
Sprig of Rosemary (optional)
Directions:
Rinse the rice under cold running, filtered water, place in saucepan, add water, and bring to a slow boil.
Turn heat as low as possible cover the pot, and simmer from 1-4 hours, depending on the consistency desired.
Jook is often cooked until it’s of a porridge consistency, so add more water if you like along the way.
Half way through the boiling exercise, stir in the crushed garlic and the ginger.
Just before serving, stir in the finely chopped shallot onions and crumbed Rosemary herb (Optional).
Notes:
I add some steamed yams and chopped Bok Choy on occasion, or stemmed and chopped Broccoli at the same time as adding the crushed Garlic.