Whenever I came down with a bad cold or flu as a child, I remember my mom making a pot of the most comforting sick food: jook, also known as congee or rice porridge. She would usually start the congee ...

Wash the rice in several changes of cold water. In a 2-quart saucepan, soak the rice overnight, at room temperature, in 3 cups cold water with 1/4 tespoon oil. Add the broth and bring to a boil over ...

Properties: As a porridge made from rice and/or other grains, sometimes with added flavorings and sides, the dish takes on the properties of the sum of its ingredients. Uses: In many cultures, Jook is ...

Lynette Lo Tom offers up a recipe for a refreshing salad that she credits to a friend, Linda, in “A Chinese Kitchen.” The recipe here is an update of what was published in her cookbook. In bowl, mix ...