Eight treasure black rice porridge

Mobile version Print

By: Fuchsia Dunlop From: Market Kitchen

On TV Tonight

  • 20:00 - Food and Drink - Jun Tanaka - Street Food
  • 20:30 - Food and Drink - Monica Galetti - Comfort Food
  • 21:00 - River Cottage Every Day - Lunch

This recipe is classed as easy

Rating 3.50 / 5 (4 votes)

Prep time:
20 min, plus overnight soaking
Cook time:
2 hrs 15 min
Serves:
6-8

Fuchsia Dunlop's unusual breakfast dish combines exotic Chinese ingredients to make a sweet comforting porridge

Method

1. Soak the lotus seeds and day-lily bulbs in water overnight.

2. Rinse all the ingredients except for the wolfberries (reserve these to add later) and place them in a large pan, along with the drained lotus seeds, day-lily bulbs and the water.

3. Bring to the boil, skim off any scum, then simmer on a very gentle heat for about 2 hours, stirring occasionally to prevent sticking and adding more water if necessary. You should end up with a loose, soupy porridge.

4. Shortly before the porridge is ready, add the wolfberries and simmer for 1-2 minutes.

5. Serve warm, with sugar or honey to taste.


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register