Chinese Rice Soup (Jook)

Oh the wonders of hindsight! This was my first Thanksgiving away from my family and Thanksgiving is not complete without some jook! I took the turkey bones from my fiance's family dinner and decided to make my first attempt!

Jook is Chinese porridge rice soup. In my family we serve it after dessert - around the time when lots of families are having some left over turkey sandwiches.

Once the turkey is served the bones are thrown into a pot withe some rice and cooked in that broth until thick. This is served with some green onions, crispy noodles, and some of the left over meat.

What I did:
Picked most of the meat off the turkey bones. Put the bones into the largest pot in the kitchen. Filled the pot with water until it was covered and then added in 3 cups of rice. This made a TON of soup. I ended having to take some out of that pot and starting a second pot. Once the rice was tended and mushy the soup was done. Carefully pick out all the bones and then we eat!

Next time:
I will make the broth first. Put bones in a large pot, cover with water, let simmer 30-40 minutes. Strain the broth with a sieve to catch all the bones, bone parts, and weird floating things. Pour the broth back into the pot and then add the rice to the broth (1 cup rice to 3 cups broth). Let it simmer until thick, approx 20-30 minutes. Then add the turkey meat and serve!

Update: The steps for "Next Time" worked great!