Jook (Chinese Breakfast Rice Soup)

Directions

1. 1
   Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
2. 2
   Heat the oil in a slow cooker set on HIGH.
3. 3
   Drain, rinse, and drain the rice one last time.
4. 4
   Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
5. 5
   Add in the stock all at once, then the salt and cilantro stems.
6. 6
   Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
7. 7
   To finish the jook, stir it well because the liquid and rice may have separated.
8. 8
   If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
9. 9
   The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
10. 10
    To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.