Congee is a traditional comfort food very popular in Southern China. It can be sweet or savory. It is usually thin, sometimes runny but always loaded with rich flavors. For the homemade version, you can cook it any way you like; add any ingredients you like; and enjoy it any way you like. O(∩_∩)O~
I make sweet black rice congee with some very traditional Chinese ingredients like sweet black rice, dried jujubes, red beans and dried longan fruits.
Aside from different colors, sweet black rice has a firmer and tougher texture than the regular sweet rice.
I use sweet brown rice because it contains more fiber and nutrition than the regular one.
Red beans are also a good source of dietary fiber and they also help to regulate cholesterol level.
Dried jujubes can be served as snacks, cooked in soups, congees, or many other Chinese dishes.
Dried longan fruits have more intense tropical fruity flavor than the fresh ones. Sometimes I snack on them. They can be used in desserts, sweet and savory Chinese dishes too.
Cover tightly with its lid.
Grind at low speed first and then tune up to high speed.
In less than 30 seconds, all the ingredients are milled to fine powder.
Store extra flour in glass jars
Now I can make sweet congee.
For the sweet black rice congee：
2 cups of water
1/3 to 1/2 cups of sweet black rice flour blend
2 to 3 tablespoon brown sugar (use more if you have a sweet tooth)
In a small stock pot, add water. Heat over high heat until the water boils. Add sweet black rice flour blend while whisking. When the water boils again, reduce the heat to medium low. Add brown sugar. Continue to cook for 5 to 6 minutes. Stir from time to time to prevent burning on the bottom.
Cover the pot with its lid. Turn off the heat and allow the congee to sit for 10 to 15 minutes. It is necessary because sweet black rice’s tough texture.
And now it is time to enjoy sweet black rice congee! O(∩_∩)O~