Eight treasure black rice porridge

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By: Fuchsia Dunlop From: Market Kitchen

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This recipe is classed as easy

Rating 3.59 / 5 (17 votes)

Prep time:
20 min, plus overnight soaking
Cook time:
2 hrs 15 min

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


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.


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

Tips and suggestions

Other possible additions are 10g raw barley and 10g dried foxnuts, which are occasionally found in Chinese grocers

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