Jook (Chinese Breakfast Rice Soup)

Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.

Heat the oil in a slow cooker set on HIGH.

Drain, rinse, and drain the rice one last time.

Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).

Add in the stock all at once, then the salt and cilantro stems.

Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.

To finish the jook, stir it well because the liquid and rice may have separated.

If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.

The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.

To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.