Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork & Corn

• 4 cups water (or chicken, beef, vegetable broth)
• 12 cup short-grain rice, uncooked
• 1 teaspoon minced garlic
• 1 teaspoon minced gingerroot
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 dash black pepper
• 100 g ground pork
• 100 g sweet corn
• 2 tablespoons scallions

1. Measurements are approximate, adjust as needed.
2. 100 g ground pork is about 1/4 lb.
3. 100 g sweet corn is about 3.5 oz.
4. If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency).
5. You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
6. Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice.
7. It should take about 45-60 minutes.
8. (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
9. When the rice is ready, mix in the pork and corn (or other ingredients, if any).
10. Serve in bowls and top with scallions.

water, shortgrain rice, garlic, gingerroot, soy sauce, oyster sauce, black pepper, ground pork, sweet corn, scallions

Taken from www.food.com/recipe/rice-porridge-congee-jook-okayu-rice-cooker-w-pork-corn-524581 (may not work)