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proper liquid-rice proportions for congee/jook?

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I have some leftover asian-marinated pork tenderloin, and decided to put it to use in some congee tonight.

I have the slow cooker, the rice (not leftover), broth, ginger, etc., but I see all sorts of different proportions as far as liquid to rice. I see some with as much as 3/4 cup of rice to 10 cups of liquid, to as little as 1 cup of rice to 7 cups of liquid.

Since I'm using the slow cooker, I'd like to "set it and forget it", so I don't want to keep monitoring liquid levels. Any experienced congee makers know the best proportions to use? I'd like a little more broth than oatmeal consistency, but not a soup.

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  1. The most in depth analysis I've seen:
    http://www.homemade-chinese-soups.com...

    Thick : 1 cup rice to 8 cups water
    Medium : 1 cup rice to 10 cups water
    Thin : 1 cup rice to 13 cups water

    1. I usually use the 1:7 ratio (which is also approx what my rice cooker takes). I do usually soak the rice for an hour or two first, though, so I guess really I'm using a bit more. This makes something like reasonably thick grits or cream of wheat. I've never tried it in the slow cooker, though-- one issue I could imagine is that if it's not stirred occasionally, it can sort of settle to the bottom as it breaks down, which might allow it to burn? Someone with more slow cooker experience might know how whether any stirring is needed.

      1. I think you're overanalyzing it. I don't measure anything when I make jook, and and it always turns out just fine. Start with a whole lot of liquid and about a cup of rice. After a couple of hours, if it's too thin, add a little more rice. If it's too thick, add some liquid. In a slow cooker, it shouldn't burn, so it's not something you have to tend, as you might an offset smoker.