Ingredients

• 1 cup long-grain white rice, rinsed briefly
• 6 scallions, divided
• 1 turkey carcass with some meat and skin
• 1 (4-inch) piece peeled ginger, halved, divided
• 10 cups water
• Accompaniments: soy sauce; Asian sesame oil

Instructions

1. Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
2. Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
3. Discard turkey bones. Serve jook sprinkled with scallions and ginger.