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Eight treasure black rice porridge

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

Eight treasure black rice 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.

Cook's Note: Other possible additions are 10g raw barley and 10g dried foxnuts, which are occasionally found in Chinese grocers

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Serves: 6-8

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

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