Winter Rice Porridge (congee)

Congee or rice porridge is a staple of the Chinese diet.  Congee can be sweet or savory, and with different combinations of herbs, congee can generate healing energy and be a most nourishing soup.  During winter we can add warming herbs such as cinnamon and clove or focus the healing quality of the congee to the kidneys and water phase by adding black rice, black sesame seeds or other kidney tonifying foods and spices. I hope you will enjoy this recipe for a nurturing and warming variation on a classic Chinese rice porridge.

Warm Winter Congee

• ¼ cup jasmine rice
• ¼ cup black rice (available at Asian grocery stores)
• ½ sweet apple cored and chopped
• dash of ground cinnamon (or ¼ – ½ stick)
• dash of ground clove (or 1-3 whole cloves)
• dash of nutmeg
• dried blueberries or dark raisins (optional)
• black sesame seeds (optional)
• 4 cups water (add more as needed)

Combine in a heavy pot and bring to a boil.  Cover and simmer for 1½ hours.  Be sure not to let the congee dry out (add water as needed keeping the consistency like a thick soup.)

Serve warm.  You can add nuts, fruit, maple syrup or other goodies to taste.