Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup mixed dried fruits and nuts (such as red dates, goji berries, lotus seeds, peanuts, almonds, walnuts, raisins, and dried cranberries)
- 1/2 cup canned coconut milk
- 4 cups water
- 1/4 cup brown sugar
- 1/4 tsp salt
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. In a separate bowl, soak the mixed dried fruits and nuts in water for at least 30 minutes.
3. Drain the rice and transfer it to a large pot. Add 4 cups of water and bring to a boil over high heat.
4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
5. Drain the mixed dried fruits and nuts and add them to the pot with the rice. Stir to combine.
6. Add the canned coconut milk, brown sugar, and salt to the pot. Stir to combine.
7. Simmer for another 20-30 minutes, stirring occasionally, until the congee is thick and creamy.
8. Serve hot, garnished with additional coconut milk or chopped nuts, if desired.
- Time:
Preparation time: 1 hour
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 16g
- Carbohydrates: 49g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be less creamy.
- You can use any combination of dried fruits and nuts that you like.
Variations:
- You can add a pandan leaf or cinnamon stick to the pot while simmering for extra flavor.
- You can use honey or maple syrup instead of brown sugar for a healthier option.
Tips and tricks:
- Stir the congee frequently to prevent sticking and burning.
- If the congee is too thick, add more water or coconut milk to thin it out.
- You can make this recipe in a slow cooker by cooking on low for 6-8 hours.
Storage instructions:
- Store any leftover congee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the congee in a pot over low heat, stirring frequently, until heated through.
Presentation ideas:
- Serve the congee in individual bowls, garnished with coconut milk or chopped nuts.
Garnishes:
- Additional coconut milk or chopped nuts
Pairings:
- This congee pairs well with steamed buns or fried dough sticks.
Suggested side dishes:
- None needed, as this congee is a complete meal on its own.
Troubleshooting advice:
- If the congee is too thin, simmer for a few more minutes until it thickens.
- If the congee is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to soak the rice and dried fruits and nuts for at least 30 minutes before cooking to ensure even cooking and prevent choking hazards.
Food history:
- Congee is a traditional Chinese rice porridge that has been eaten for centuries. It is often served as a breakfast food or as a comfort food for the sick.
Flavor profiles:
- This congee is sweet and creamy, with a nutty flavor from the mixed dried fruits and nuts.
Serving suggestions:
- Serve this congee for breakfast or as a comforting dessert.
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Region: Chinese