| 1 |
Soak rice in water for 1 hour, drain well. |
| 2 |
Drop sesame oil in a pan and stir-fry for 4 to 5 minutes. Add 4 cups of water and bring to a boil. When it begins to bubble up, stir once. Turn heat to the lowest and cover. Simmer. The chuk is done if the rice grains have become translucent and the water is absorbed. |
| 3 |
Note: Do not salt chuk because it is usually served with soy sauce or pickles. |
| 4 |
Variation: Grind the soaked rice with sesame oil in a blender. Pour through a sieve. Boil the thin rice water on the top first and add the sediment in the bottom. Simmer. |
| 5 |
Variation: Add some Chinese leeks when you cook hum chuk. |
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