boosted jook

Soups & Salads

I don't just limit my consumption of jook to when I'm under the weather -- it's one of my favorite things to have for breakfast. —vvvanessa

1 cup uncooked white rice, long or short grain (basmati or jasmine will work fine, as well)
1/2 pound raw pork or chicken bones (optional)
1 nub peeled ginger, about the size of a wine cork
1/2 teaspoon kosher salt
8 cups water, plus more as needed

Place all ingredients (except the optional garnishes) into a large pot with at least a 4-quart capacity. Bring to a boil, then lower to a simmer. Let cook uncovered for 60 to 90 minutes, stirring occasionally and adding more water as necessary.
The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a broth-y, rather than a thick, consistency. Just add a little more water or cook it a little longer to suit your taste.
Remove the bones, if added, then garnish with your favorite toppings, and serve piping hot.