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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This traditional Laba congee recipe combines a variety of grains, nuts, and dried fruits to create a rich and creamy porridge. The soaking step ensures the ingredients cook soft and blend harmoniously, while the simmering process brings out their natural sweetness and aroma. The addition of raisins, rock sugar, and wolfberries at the end adds a delightful touch of sweetness and texture. Perfectly thick and smooth, this congee is a comforting dish to enjoy warm.
Lotus...
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1. Prepare all ingredients: red rice, lotus seeds and rock sugar.
Soak red beans, coix seeds, black rice, glutinous rice, peanuts, lotus seeds, and tremella in cold water for 2 hours to help them cook soft quickly.
2. Rinse red rice and lotus seeds clean, then soak them in cold water for 3 to 4 hours.
Tear the soaked tremella into small pieces.
3. Put soaked red rice and lotus seeds into an electric rice cooker, add enough water.
4. Pour in rock sugar.
5. Close the lid and select the porridge cooking mode on the rice cooker.
6. Let the congee simmer for about 2 hours.
7. Serve warm after cooking.
Tips
You can replace red rice with equal amount of black rice to make black rice lotus seed congee. Red rice nourishes skin, and lotus seeds soothe nerves, which helps relieve insomnia and anxiety.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
Put all soaked grains, nuts, jujubes, longan, and walnuts into a pot.
Pour in 1500ml boiled water, turn to high heat and bring to a rolling boil, then switch to low heat and simmer for 60 minutes.
Stir occasionally during cooking to prevent the porridge from sticking to the bottom of the pot.
Add raisins, rock sugar, and wolfberries, then keep simmering for another 10 minutes until the porridge becomes thick, smooth, and creamy.
Turn off the heat and let the congee rest for 5 minutes before serving.
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Soaking the grains and nuts in advance helps them cook faster and achieve a softer texture.
Stir occasionally during cooking to prevent sticking and ensure even cooking.
Adjust the sweetness by adding more or less rock sugar according to your preference.
Can I use other types of rice?
Yes, you can substitute black rice and glutinous rice with other varieties like brown rice or white rice, but the texture and flavor may differ.
How can I make the congee thicker?
Simmer the congee for a longer time or reduce the amount of water slightly to achieve a thicker consistency.
Can I skip soaking the ingredients?
Soaking is recommended as it helps the grains and nuts cook faster and become softer, but you can skip it if you're short on time. Just extend the cooking time.
What can I use instead of rock sugar?
You can use regular sugar, honey, or any sweetener of your choice as a substitute for rock sugar.
Is this congee suitable for freezing?
Yes, you can freeze the congee in airtight containers for up to a month. Reheat it on the stove or in the microwave before serving.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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