Inspired by: Cantonese plain congee
- All year
Plain Jook with Ginger & Sesame (Bai Zhou)
- Serves
- 4
- Portion
- 1 bowl (≈350 g)
- Time
- 1 h 15 min
- Texture
- Smooth, spoonable
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅔ cup jasmine or short-grain | 120 g | 600 g | |
| Water | 7½ cups (≈ 12:1) | 1800 ml | 9000 ml | |
| Ginger, fresh | 5 thin matchsticks | 10 g | 50 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Sesame (til) oil | 1 tsp toasted | 5 g | 25 g | |
| Soy sauce / tamari (gluten-free) | 1 tsp light soy (to serve) | 5 ml | 25 ml | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Rinse rice; soak 30 minutes; drain. Optionally freeze overnight — frozen rice breaks down faster.
Step 2: Bring water to a boil; add rice and half the ginger; return to a simmer.
Step 3: Cook partly covered on the lowest heat 1 hour, stirring every 10 minutes, until the grains blossom into a silky porridge.
Step 4: Season with salt; serve with remaining ginger, sesame oil, a few drops of soy and coriander.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromPork floss / century egg→Toginger, sesame and toasted peanuts
Appears in
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