Normally we toss old leftover rice into a pot on the stove and cook it for a few hours along with a turkey leg, but Sak had been wanting to try it in the slow cooker, and I gotta say, I don't think I've had creamier jook in my entire life.
Put two cups of jasmine rice (real cups, not rice cooker cups), in the slow cooker and fill it near full with water. (Shown in the picture is 1.5 cups of rice, which was a little more watery than when we did it with 2 cups.) I've heard a 1 cup rice to 10 cups water is the approximate ratio you should use for slow cooking, though it's also dependent on personal preference.
Additionally, I threw in a couple pieces of leftover bacon for flavor, but that's totally optional.
|pretty nasty looking at this stage..|
|A bit watery, but that's okay.|
Thousand year old egg kind of tastes like deviled egg in jello. Haha! The yolk is creamy, and the egg white is gelatinous. You can find them in packs of four or six in Asian markets, labeled preserved duck eggs. So tasty!