Thai Congee Recipe (Rice Porridge) Jok
This Thai congee recipe, or jok, is the best way to start your day. It’s a filling bowl of rice porridge that’s easy to make, healthy, and full of tender pork meatballs.
My breakfast routine is usually the same: I have khao jee, a minced pork omelette, or leftovers. Sometimes I even skip breakfast if I’m short on time.
And that’s why I’ve created this Thai breakfast recipe that’s perfect for meal prep. It lasts a few days in the fridge and just needs a quick reheat. So, if you’re a busy bee like me, this one’s for you.
What is jok
Nam jim jaew is a classic Thai dipping sauce with a spicy, sweet, and sour taste. It’s made with fish sauce, sugar, and lime, perfect for grilled meats.
In Thailand, you can typically find it served for breakfast at street food markets or at food stalls at the side of the road.
Thai congee recipe
Starting the day with a warm bowl of rice porridge is the best thing, especially when shared with loved ones. My partner and I spent a quiet morning in the rice fields, enjoying this dish, while our furry friends couldn’t resist the meatballs.
The best thing about this Thai jok recipe are definitely those homemade Thai pork meatballs. They’re simmered to perfection, unbelievably tender, and downright irresistible.
You can customize this dish to your liking with the variety of toppings listed in the ingredients section. Whether you prefer fresh herbs or a hint of ginger for spice, there’s something for everyone.
And just so you know, your kids will love this too. It’s comforting, simple, and full of authentic Thai flavors.
It’s easy to make and an absolute must-try, and it’ll remind you of those unforgettable breakfasts you had on your last trip to Thailand.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- White rice – I recommend using jasmine rice, but feel free to use a different type of white rice.
- Glutinous rice – Glutinous rice thickens the porridge and makes it a bit sticky. It’s the type of rice that’s used to make Thai sticky rice and Thai purple sticky rice. If you don’t have glutinous rice, you can use white rice only.
- Bouillon cube – Adds a rich, savory flavor to the pork porridge.
- Salt – A pinch of salt enhances the overall flavors.
- Water
Pork meatballs
- Minced pork – You can use store-bought or ground pork yourself. Make sure it has a good balance of fat and meat.
- Coriander – Adds a citrus note to the meatballs.
- Garlic – A key ingredient in Thai cuisine for its aroma and pungent flavor.
- Black peppercorns – These add a subtle heat and peppery notes.
- Light soy sauce – Soy sauce infuses the pork balls with a lovely savory flavor.
- Oyster sauce – A key ingredient for adding a salty flavor and a subtle hint of sweet.
- White sugar – Essential for balancing out the savory flavor.
- Cornstarch – A must for keeping the meatballs moist and tender during the bubbling of the porridge. It also prevents them from falling apart.
Congee toppings
- Soft-boiled egg (kai luak)
- Maggi seasoning sauce
- Crispy fried garlic
- Fried shallots
- White pepper
- Green onions
- Fresh ginger
- Coriander
How to make Thai rice porridge
Step 1: Crush garlic, coriander root, and black peppercorns with a mortar and pestle. Alternatively you can use a food processor.
Step 2: To the mortar, add ground pork with light soy sauce, oyster sauce, and white sugar. Pound the mixture until it achieves a sticky consistency and appears less moist. Next, mix in the cornstarch. If you’ve used a food processor for the previous step, transfer the mixture to a mixing bowl and knead by hand. Once well mixed, shape the mixture into bite-sized pork meatballs.
Step 3: In a food processor, blend both raw glutinous and jasmine rice together until they reach a very fine texture.
Step 4: Set a pot on the stove over low to medium heat and warm the water until it simmers gently.
Step 5: Carefully add the pork meatballs to the simmering water. Cook them until they rise to the surface, indicating they’re done. Be careful to avoid overcooking.
Step 6: When the meatballs are fully cooked, remove them with a slotted spoon or colander. Reserve the cooking water in the pot, as it will serve as the base for the porridge.
Step 7: In the reserved water, stir in the ground rice mixture with salt and a bouillon cube. Stir well to prevent any clumps. Allow the porridge to simmer for 15 minutes, stirring occasionally. As the mixture thickens towards the end of cooking, reduce heat to low and stir continuously to avoid burning. Once ready, ladle the porridge into bowls and finish with your favorite toppings. Enjoy!
Kitchenware
- Mortar and pestle or food processor with mixing bowl for grinding spices
- Large pot with stirring spoon making the meatballs and jok
- Food processor for mixing the rice
- Measuring cups and spoons
- Ladle for serving
- Colander
Tips for making Thai rice congee
Simmer slowly: Allow the porridge to cook on medium-low heat and stir occasionally to prevent sticking.
Taste-test: Before serving, taste and adjust the seasonings if needed.
Protein: If your family doesn’t like pork, you can use ground chicken for the meatballs.
Serving idea
I always add small dishes of the congee toppings, so everyone can customize their own bowl of jok to their liking. Add a morning drink like coffee, or try green Thai tea for the kids.
What to do with leftover porridge
Let your leftover Thai porridge cool to room temperature and transfer it to an airtight container. It’ll stay fresh in your refrigerator for up to 3 days, note that its texture might thicken.
Reheating: Reheat over low heat on the stove, stirring frequently. Alternatively, you can also use the microwave, stirring if necessary until heated through. If needed, add a splash of water.
Frequently asked questions
Is congee healthy?
Yes. Congee is a healthy meal that’s low in fat and rich in carbs for energy. You can even add nutritional toppings to your preference.
Can I make this without pork meatballs?
Yes, you can make this porridge without pork meatballs.
Is this porridge gluten-free?
This porridge is gluten-free as long as all added ingredients, such as soy sauce and bouillon cubes, are certified gluten-free versions.
What is the difference between congee and rice soup?
Congee is a thick, creamy rice porridge cooked until the grains break down, whereas rice soup is a brothy dish with whole rice grains remaining intact.
Authentic Thai breakfast recipes
- Khao tom (Thai rice soup)
- Thai soft-boiled egg
- Thai bamboo soup
- Cha-om omelette
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Thai Congee Recipe (Rice Porridge) Jok
Ingredients
RICE PORRIDGE
- 1/2 cup white rice I used jasmine rice
- 1/4 cup glutinous rice
- 1 bouillon cube
- 1/2 teaspoon salt
- 44 fluid ounces water
PORK MEATBALLS
- 10.5 ounces ground pork
- 2 coriander root
- 2 cloves garlic
- 1 teaspoon black peppercorns
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon white sugar
CONGEE TOPPINGS
- soft-boiled egg see notes
- Maggi seasoning sauce
- crispy fried garlic see notes
- fried shallots
- white pepper
- green onions chopped
- fresh ginger sliced thinly
- coriander chopped
Instructions
- Crush garlic, coriander root, and black peppercorns with a mortar and pestle. Alternatively you can use a food processor.
- To the mortar, add ground pork with light soy sauce, oyster sauce, and white sugar. Pound the mixture until it achieves a sticky consistency and appears less moist. Next, mix in the cornstarch. If you’ve used a food processor for the previous step, transfer the mixture to a mixing bowl and knead by hand. Once well mixed, shape the mixture into bite-sized pork meatballs.
- In a food processor, blend both raw glutinous and jasmine rice together until they reach a very fine texture.
- Set a pot on the stove over low to medium heat and warm the water until it simmers gently.
- Carefully add the pork meatballs to the simmering water. Cook them until they rise to the surface, indicating they’re done. Be careful to avoid overcooking.
- When the meatballs are fully cooked, remove them with a slotted spoon or colander. Reserve the cooking water in the pot, as it will serve as the base for the porridge.
- In the reserved water, stir in the ground rice mixture with salt and a bouillon cube. Stir well to prevent any clumps. Allow the porridge to simmer for 15 minutes, stirring occasionally. As the mixture thickens towards the end of cooking, reduce heat to low and stir continuously to avoid burning. Once ready, ladle the porridge into bowls and finish with your favorite toppings. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Soft boiled egg
- Crispy fried garlic
