Eight treasure black rice porridge

By: Fuchsia Dunlop From: Market Kitchen

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This recipe is classed as easy

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

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

Ingredients

  • 15g day-lily bulbs
  • 15g lotus seeds
  • 15g raw Peanuts, in their pink skins
  • 15g Walnuts
  • 10g mung beans
  • 10g azuki beans
  • 10g Chinese wolfberries, (goji berries)
  • 20g dried Chinese Dates, (jujubes)
  • 50g black glutinous rice
  • 50g white glutinous rice
  • 50g white long-grain rice
  • 3 litres water
  • sugar or Honey, to serve
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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.

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