I recommend that you make the broth by itself then freeze the broth. Use fresh rice (broken rice reduce the cooking time in half maybe 30 minutes or so) so the texture will be best. The Canton style of jook is what is called “cotton” texture something smooth and “flowery”. I have frozen packs of broth ready go. I add the broth in a rice cooker with a little water which will melt the broth in no time at all. Then I add the broken rice and within a hour or less depending on the amount of jook you want you are good to go. I have never freeze jook since I do not have leftovers. But I have put jook in the refrigerator for at least a week and it was still good until the pot is empty.
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