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A wide, horizontal photo of a bowl of creamy, rice porridge. The bowl is sat on a gingham cloth, which also has some cloves of garlic and an ornate spoon sat on it. The porridge, Thai jok, has lots of vegetables on and in it, including mushrooms, carrot, spring greens and ginger.

Thai Jok (Congee)

  • Author: Dan Saunders
  • Prep Time: 5
  • Cook Time: 90
  • Total Time: 1 hour 35 minutes
  • Yield: 10 1x
  • Diet: Vegan


Thai jok is a hearty Thai breakfast! A delicious and filling savoury rice porridge, which you can customise with a variety of tasty toppings to suit you.


  • 2 cups rice – jasmine is used traditionally, but other types of rice are also fine
  • 3-4 litres stock – vegan chicken stock or regular vegetable stock

Suggested toppings:

  • Crumbled tofu fried with garlic and soy sauce
  • Sliced mushrooms fried with garlic and soy sauce
  • Sliced spring onions
  • Matchsticks of fresh ginger
  • Leafy greens, such as spinach, spring greens or cabbage
  • Grated carrot


  1. Pour 3 litres of stock into a very large pan and bring to a boil – if you’re using stock cubes or powder, you can make it up directly in the pan.
  2. If using jasmine rice, rinse in a sieve until the water runs clear.
  3. Add the rice to the pan and bring to a low-simmer.
  4. Cook for around 90 minutes with the lid on, stirring regularly to prevent sticking. Add more stock if it needs it. If using brown rice, cook for around 2 hours.
  5. Once the rice has started to break down and resembles a soupy porridge consistency, you’re done.
  6. Serve in a bowl along with a variety of tasty toppings (as suggested above)!
  • Category: Breakfast
  • Method: Simmer
  • Cuisine: Thai

Keywords: Thai jok, Thai breakfast, Thai congee

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