Rice Cooker Turkey Jook

Found this in a rice cooker cookbook, right around thanksgiving time.  It was meant to be I think.  This made a quite delicious meal and would be great for a winter lunch after working in the yard. I think the leftovers will make a great savory breakfast porridge.

The proportions are much more watery than normal rice- this is how it should be. The rice breaks up and soaks up more liquid.

Method:
Combine in rice cooker, put on "cook" cycle (or "porridge" if your machine has it):
3/4 C basmati rice or other medium to long grain rice
4.5 - 5.5 C turkey broth 
1 carrot, diced
1/2 tea grated ginger

Let it cook in rice cooker- mine took a little bit longer than normal- probably 30-40 minutes.   Add more hot water if it looks like it is drying out.  (and yes, the diced carrots cook through just fine!)

When it is done (or looks done enough- sometimes the rice cooker doesn't realize it is ready), add in diced cooked turkey. I had some steamed broccoli lying around so I choped that up and added as well. Stir to combine.

Season with black pepper and a teaspoon of soy sauce.  Add salt if needed (my turkey broth was salty enough from brining the turkey).

Serve piping hot in bowls.  I've seen other recipes add garnishes of thin sliced lettuce or napa cabbage, a drizzle of sesame oil etc.  I think that would be good if your broth wasn't as flavorful.