Thai Rice Congee (Jok) Recipe | Comforting Thai Breakfast Porridge

What is Thai Rice Congee (Jok)?

Jok is Thailand’s version of rice porridge, similar to Chinese congee but with Thai flavorings:

• Soft, creamy rice: Slow-cooked until it breaks down into a porridge-like texture

• Protein: Minced pork, chicken, or fish, often cooked directly in the congee

• Aromatic flavors: Fresh ginger, garlic, and sometimes white pepper or coriander

• Condiments: Soy sauce, fish sauce, sesame oil, chili flakes, and fresh herbs enhance the flavor

It’s a versatile dish—served plain for a light meal, or topped with a variety of garnishes for a heartier breakfast.

Ingredients (Serves 2-3)

Congee Base

• 1 cup jasmine rice

• 6 cups water or chicken stock

• 150g minced pork or chicken

• 2 slices fresh ginger, julienned

• 1–2 cloves garlic, minced

• 1 tsp salt

Toppings & Condiments

• Chopped scallions

• Fresh coriander

• Fried garlic (optional)

• Soy sauce or fish sauce, to taste

• White pepper

• Chili flakes (optional)

• Soft-boiled or century egg (optional)

Step-by-Step Instructions

Step 1: Rinse and Cook Rice

• Rinse jasmine rice under cold water until clear.

• In a pot, combine rice and water (or stock) and bring to a boil.

• Reduce heat and simmer, stirring occasionally, until rice breaks down and becomes creamy (about 30–40 minutes).

Step 2: Cook Protein

• Add minced pork or chicken and ginger slices into the porridge.

• Cook until the meat is fully cooked and tender.

Step 3: Season the Congee

• Add salt, white pepper, and optional soy sauce or fish sauce.

• Adjust seasoning according to taste.

Step 4: Serve with Toppings

• Ladle congee into bowls.

• Garnish with scallions, fresh coriander, fried garlic, chili flakes, and optional eggs.

• Serve hot for a comforting meal.

Tips for Perfect Thai Rice Congee

• Rice texture: Use jasmine rice or short-grain rice for a creamy texture.

• Stir occasionally: Prevents rice from sticking to the bottom and ensures smooth porridge.

• Flavor enhancement: Simmer with chicken stock instead of water for richer taste.

• Protein variations: Add fish, chicken, or tofu for different versions.

• Garnishes: Customize toppings to your preference; Thai congee is versatile.

Frequently Asked Questions (FAQ) – Thai Rice Congee (Jok)

Q1: What is Thai rice congee (Jok)?
A: Thai rice congee, or Jok (โจ๊ก), is a warm, creamy rice porridge commonly eaten for breakfast in Thailand. It is often served with minced pork or chicken, fresh ginger, scallions, and various condiments.

Q2: Can I make Thai rice congee vegetarian?
A: Yes! You can replace the meat with tofu, mushrooms, or other plant-based protein, and use vegetable stock instead of chicken stock.

Q3: How do I get the perfect creamy texture?
A: Use jasmine or short-grain rice and simmer slowly, stirring occasionally. Cooking with stock instead of water will also enhance the flavor and creaminess.

Q4: Can I make Thai rice congee ahead of time?
A: You can cook the porridge in advance, but it’s best served fresh. Reheat gently with a little water or stock to restore the creamy consistency.

Q5: What toppings are traditional for Thai rice congee?
A: Common toppings include chopped scallions, fresh coriander, fried garlic, chili flakes, soy sauce, fish sauce, and sometimes soft-boiled or century eggs.

Q6: How spicy is Thai rice congee?
A: Traditional Jok is not very spicy, but you can add chili flakes or fresh chili slices to suit your taste.

Q7: Can I use leftover rice to make congee?
A: Yes! Leftover rice works, but it may require extra water or stock and longer simmering to achieve the smooth, creamy texture of freshly cooked rice.