Juk is rice porridge or rice cooked with enough water that it breaks down the rice, making it similar in consistency to oatmeal.
The basic recipe is to use 8-9 parts water to 1 rice (I usually wing it by simply taking a handful of rice, tossing it in a pot, and adding a lot of water)
So, use about 3/4 c. rice and 9 c. water. Bring to a boil, reduce heat to medium, and cook for about an hour stirring occasionally.

This basic recipe is very good for a first meal after stomach issues such as diarrhea or food poisoning because it very soothing to the system and can be the base for treating other illness:

chicken stock - for colds

garlic - for many things...strengthen immune system, purify blood, as antibiotic, etc

ginger - aid digestion (breaks down proteins and fat), helps morning sickness and motion sickness

dried tangerine peels (not oranges) - especially good for nausea and bloating

Chinese angelica (dang gui...female ginseng) - strengthens blood, female reproductive organs, regulates menstration

Chinese Astragalus Root (huang qi) - stomach ulcers, diabetes, high blood pressure

Congee is a traditional breakfast in many countries and can also be used in other meals by adding meat, or leafy veggies. It has been and still is used by many Asian families, the first solid food given to babies.
I like to put one egg in it when it is done or nearly done, along with salt and pepper for breakfast.

Dried tangerine peels also are an alternative cancer treatment. There are tons of herbs the chinese have used and remember, their culture is 5000 yrs old, they have experience.

Yep you are right and the great thing about their medicine is that is works with our body.
This is really cool; not sure if you ever heard it...

a kung fu master once told me that the strength of herbs follow what is going on in the environment so that herbs that are used for a particular ailment gain strength when environmental conditions make that ailment more prevalent.

I had never heard that before or since, but it certainly makes a lot of sense.

What kind of rice do you use for this? I usually use Basmati brown rice in my
rice dishes. I made stuffed green peppers yesterday and used Basmati rice.

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Hi Earlybird,

With that name you are naturally suited to tai chi practice!
You can use any rice or grain actually. The Chinese traditionally use long grain white rice because it breaks down fast.
Brown rice is fine (and healthier) but it will take longer to break down (you want to actually see the rice split.

It's pretty foolproof as long as you keep an eye on it and stir. You can add more water during cooking and if you have too much at the end of cooking, you can pour some off.



There a lot of good info here on wikipedia https://en.wikipedia.org/wiki/Congee

BTW, stuffed peppers are soooo good but I leave those to my wife!