Prepare the rice base: In a large pot, bring 32 cups or 7.5 L of water to a rolling boil. Once boiling, add 2 cups of rinsed and uncooked jasmine rice, stirring briefly to ensure it doesn’t stick.
Simmer and stir: Reduce the heat to medium-low and simmer gently for 45-60 minutes, stirring every 10 minutes to prevent sticking and create a creamy texture. Stir in 3-4 tablespoons of bouillon powder and add thin slices of ginger and 2-3 sprigs scallions, halved or chopped, to infuse the flavors.
Final touches: Add in more water or continue simmering for the jook to reach your preferred consistency. Add in your favourite toppings and serve hot.
