Rice Congee Porridge (Jook)

It's been a long time since my last entry. Life does get busy, doesn't it? I thought I would post one of my favorite recipes. It's one of those you know by heart and has special memories attached to it. For me, this recipe reminds me of my honeymoon in Bali. My husband and I ate hot, creamy Jook porridge every morning, topped with fixings of chopped ginger, parsley, chives a squeeze of lime and a bit of soy sauce. Yum! There are many variations to this recipe and I encourage you to make this your own, with your favorite herbs and spices. Here's my take on this great comfort food.

2 fresh turkey backs (2lbs)
8 cups water
2 tsp salt
bay leaf

1 cup jasmine rice
1 can coconut milk
2 kafir lime leaves
1/2 inch piece peeled fresh ginger
1 can straw mushrooms (optional)

chopped green onion
Minced fresh parsley
Julienne cut peeled ginger
lime
soy sauce to taste

Preparation
Combine first 4 ingredients in a crockpot, set to high and cook for 5 hours or until meat is falling off the bone. I typically do this step overnight( you can use a Dutch oven, bring to a boil then cover, reduce heat, and cook 1 1/2 hours)
Skim scum off broth. Remove meat and when cooled remove meat from bones, chop meat and stir back into soup.
Add next 5 ingredients and continue cooking for 2 hours or until soup is thick and creamy ( if using Dutch oven, bring back to a boil, cover and reduce heat for 1 hour)

Serve hot with the next 4 ingredient.