I am Chinese, so the kind of juk that my family makes is actually a lot like what Poeh described. Most of the dishes I’ve learned to make from your recipes have been extremely tasty though, so I wanted to give this a try. I actually felt like I was making Chinese sticky rice for a while; although the meats and vegetables are different, we also stir-fry the sweet rice from raw. The difference is that for sticky rice, we must do it until the rice is completely cooked, so it can be tiring since there’s a lot of stirring involved to keep the ingredients from burning. I was pretty relieved when it was time to pour the water in!! :]

One thing that I did differently from your recipe was “marinating” the rice. In addition to water, I also add about 1/2 tsp of salt and 1 tsp of oil for it to soak in. I’m not sure if it makes much of a difference, but my dad has said it helps to make the porridge more “mien,” which translates to “cotton” or “soft.”

I just finished making this juk and it tastes so good! A few of my friends are actually sick right now, so I made a double batch and I’m going to bring some over to them tomorrow morning. I think they’ll be very happy when they taste it!

Thank you for another yummy recipe Aeri!

thanks!!