Juk (food)

Juk (also known as Congee or Rice Porridge) is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill.

Etymology

The word "juk" is derived from the Chinese word 粥 (zhōu), which refers to a type of rice porridge. The word "congee" comes from the Tamil word கஞ்சி (kanji), which also refers to a type of rice porridge.

Preparation

Juk is traditionally made by boiling rice in a large amount of water until it softens significantly. It is often cooked in a slow cooker or on the stovetop. The rice used can be either short- or long-grain, depending on what is available and regional cooking customs.

Varieties

There are many varieties of juk, depending on the additional ingredients used. Some common varieties include chicken juk, pork juk, fish juk, and vegetable juk. In some cultures, juk is also made with other types of grains, such as millet, cornmeal, or barley.

Cultural significance

In many Asian cultures, juk is often served as a breakfast food, and is also a traditional food for the sick, as it is easily digestible. It is also often served to infants and the elderly, who may have difficulty chewing or digesting more solid foods.

See also

• List of porridges
• List of rice dishes
• Chinese cuisine
• Korean cuisine

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