China · Home-style
Longan and Red Date Porridge
A sweet, softly sticky Chinese breakfast porridge made by cooking glutinous rice with red dates and dried longan until it sweetens itself. Warming, filling and unhurried.
Porridge like this belongs to the slow end of Chinese breakfasts, where the pot is set on before anyone else is up. Longan and jujube both carry their own sweetness, so little or no sugar goes in. Washing the rice twice matters more than it sounds, since the cloudy water it throws off is what would otherwise make the finished congee gluey.
Ingredients
- glutinous rice100 g
- red dates15 pieces
- dried longan15 pieces
Directions
- 1
Pull the flesh off the longan, rinse it twice in clean water and soak it in a bowl for ten minutes.
- 2
Rinse the red dates twice in clean water and soak them in a bowl for ten minutes.
- 3
Put the glutinous rice in a rice cooker, rinse it twice, then add 2000ml of water.
- 4
Add the soaked longan and red dates to the rice cooker.
- 5
Run the rice cooker on its porridge setting; the congee is done after an hour.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.