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Rice cooker porridge

I’ve been stuck with a bug that is slow to go away. But I think I’ve found an edible weapon: rice porridge made in the cooker. Or, perhaps a better name might be not-quite-insta-pseudo jook. Either way, it’s easy and tasty.

This makes enough for 2 generous or 3 smallish servings. Go ahead and double it.


  • 2 tablespoons medium or long grain rice
  • 2 tablespoons glutinous (sweet) rice
  • 1 bouillion cube + 3 cups water, or, 1 cup broth + 2 cups water
  • a few pieces fresh ginger root; roughly 1 teaspoon chopped into 2 to 4 chunks.
  • garnishes: garlic oil, scallions, cilantro, sesame oil, soy sauce, etc.


  1. Rinse both rices a couple times, drain, and place in rice cooker bowl.
  2. Add the bouillion or broth, and water. Add ginger.
  3. Set rice cooker to the “porridge” setting, and wait ’till it dings completion.
  4. Stir, serve in bowls, garnish as desired.

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