4b Starches Recipes: "jook" or "congee"
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This article is from the Solid Food for Infants FAQ, by David M. Poduska poduska@cis.ohio-state.edu with numerous contributions by others.
4b Starches Recipes: "jook" or "congee"
From: lowry@watson.ibm.com (Andy Lowry)
One of Lindsay's favorite foods is a Chinese dish called "jook"
(rhymes with "book"). I've seen it called "congee" as well.
Basically, it's rice cooked much longer than it has any business being
cooked. It ends up being sort of the consistency of oatmeal, or it
can be served a bit watered down and it's like a thick soup. You can
add just about anything you can think of to it for flavoring...
ground/shredded/sliced meat, fish, vegetables, ginger, garlic, etc.
For Lindsay, so far we have generally been keeping it pretty bland,
but recently she's started showing an interest in spicier foods so
maybe we'll start adding ginger or something.
Anyway, the general recipe is to just put some rice and about three
times as much water as you would normally use in a saucepan, bring it
to a boil, and then simmmer it until it becomes thick. In the late
stages you can throw in ground meat (uncooked) or vegetables or
whatever, and let it cook during the remaining simmering time. If
you're going to add spices, you may want to add them earlier.
We usually make a batch and then freeze it in an ice-cube tray, then
pop the cubes into a freezer bag and microwave two cubes at mealtime.
One of the nice things for Lindsay is that the jook is sticky enough
that pretty early on she could manage to scoop up a spoonful and get
it to her mouth without dropping it, even though on the way to her
mouth the spoon would be upside-down or vertical or whatever.
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