Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup brown rice
- 1/2 cup black rice
- 1/2 cup red beans
- 1/2 cup peanuts
- 1/2 cup dried lotus seeds
- 1/2 cup dried longan
- 1/2 cup dried goji berries
- 1/2 cup rock sugar
- 1/2 tsp five-spice powder
- 8 cups water
Special Equipment Needed:
- Slow cooker or large pot
Step-by-Step Instructions:
1. Rinse the glutinous rice, brown rice, black rice, and red beans in a fine-mesh strainer.
2. In a slow cooker or large pot, combine the rinsed rice and beans with 8 cups of water. Let it soak for at least 2 hours or overnight.
3. Add the peanuts, dried lotus seeds, dried longan, and dried goji berries to the slow cooker or pot.
4. Cook on low heat for 8-10 hours, stirring occasionally.
5. Add the rock sugar and five-spice powder to the congee and stir until the sugar is dissolved.
6. Cook for another 30 minutes to 1 hour until the congee thickens and the ingredients are soft and tender.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 hours
Temperature:
Low heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 300
Fat: 4g
Carbohydrates: 63g
Protein: 8g
Fiber: 6g
Sodium: 10mg
Substitutions for ingredients:
- You can substitute the brown rice with white rice or jasmine rice.
- You can substitute the black rice with wild rice or forbidden rice.
- You can substitute the red beans with mung beans or kidney beans.
- You can substitute the peanuts with walnuts or almonds.
- You can substitute the dried lotus seeds with dried jujubes or dried apricots.
- You can substitute the dried longan with dried dates or raisins.
- You can substitute the dried goji berries with dried cranberries or cherries.
- You can use honey or maple syrup instead of rock sugar.
Variations:
- You can add more or less water depending on how thick or thin you want your congee.
- You can add more or less sugar depending on your taste preference.
- You can add more or less five-spice powder depending on how strong you want the flavor to be.
- You can add other ingredients such as dried figs, dried persimmons, or dried pineapple.
Tips and Tricks:
- Soak the rice and beans overnight for a smoother and creamier congee.
- Stir the congee occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness and spiciness to your liking.
- Serve with toppings such as chopped nuts, fresh fruit, or coconut milk.
Storage Instructions:
Store leftover congee in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the congee in a microwave-safe bowl or on the stove over low heat until heated through.
Presentation Ideas:
Serve the congee in individual bowls and garnish with chopped nuts, fresh fruit, or coconut milk.
Garnishes:
Chopped nuts, fresh fruit, or coconut milk.
Pairings:
This congee pairs well with Chinese tea, such as green tea or oolong tea.
Suggested Side Dishes:
Serve with steamed vegetables or Chinese dumplings.
Troubleshooting Advice:
- If the congee is too thick, add more water or milk to thin it out.
- If the congee is too thin, cook it for a longer time until it thickens.
Food Safety Advice:
- Make sure to rinse the rice and beans before cooking.
- Store leftover congee in the refrigerator and consume within 3 days.
Food History:
Laba Congee is a traditional Chinese dish that is usually eaten on the eighth day of the twelfth lunar month, also known as the Laba Festival. It is believed to have originated from a Buddhist tradition of offering porridge to the poor and needy.
Flavor Profiles:
This congee is sweet, nutty, and slightly spicy from the five-spice powder.
Serving Suggestions:
Serve hot as a breakfast or dessert dish.
Related Categories
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Region: Chinese
Taste: Savory, Spicy, Aromatic, Comforting, Tangy