The directions are meant for the congee to be made using a rice cooker but it could easily be cooked in a slow cooker or on your stove top with modification.
Prep Time: 25 minutes
Cook Time: 40 minutes
Soak ingredients overnight: 8 hours
Total Time: 9 hours, 5 minutes
Yield: 6 to 8 portions
- 1/3 cup red rice
- 3-4 thin strips (broken into smaller bits) dried mountain yam (Dioscorea Opposita Thunb)
- 25-30 lotus seeds (Nelumbo nucifera)
- Handful of dry black beans
- Handful of dry mung beans
- 1/4 cup dried fox nuts (Euryale ferox Salisb)
- 1/2 cup white rice
- 10 dried and pitted red Chinese dates (Ziziphus Jujuba Mill)
- 1/4 cup dried lychee (Boxthorn fruit)
- 8-9 cups of water
In the morning rinse the lychee, then soak in water for five minutes. Drain.
Rinse white rice in small bowl or rice strainer until water clears. Drain.
Put soaked ingredients (including water), rinsed white rice, dates, and drained lychee altogether your rice cooker. You may add a pinch of salt if you prefer.
Add additional 1-2 cups of water
Cook on porridge setting of your rice cooker.
Recipe yields 6-8 breakfast portions. You can store your cooked congee in the refrigerator for up to ten days. If you are making this for one person it can easily be divided it into seven portions. Breakfast prepared for the week all at once is a terrific time saver. It can be eaten heated or cold.
This is a bland tasting porridge that is gentle on your stomach and easily digested. Chopped walnuts, dried pineapple, and/or pumpkins seeds can be added as toppings prior to eating for a special treat.
If you like you could add dried barley to the list of ingredients for overnight soaking. Without the barley this congee recipe is gluten-free. However, if gluten is not a concern in your diet adding barley is a heart-healthy option.