Number of Serves
1/2 cup (120 ml) glutinous rice
2 tbsp black rice
2 tbsp barley
2 tbsp red beans
1/8 cup (30 ml) raw cashews
1/8 cup (30 ml) raw peanuts
6 to 10 dried red dates
2 tbsp raisins
8 to 10 cups of water
¼ cup rock sugar or to taste (optional)
Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl.
Pour in 5cm tap water to cover. Soak overnight. Discard the soaking water and drain
thoroughly before cooking.
Combine the soaked rice blend, red dates, and raisins in a big pot. Add 10 cups water
Cook over medium-high heat until bringing to a simmer. Turn to low heat. Cover the pot and
leave a finger-wide gap between the lid and the edge of the pot to allow more steam to
escape and prevent the congee from spilling or boiling over. Simmer until the congee
reaches the desired texture, 40 minutes for a thin texture, or up to 60 minutes for a stickier
and thicker texture.
(Optional) At the end of the cooking, add the sugar and stir to dissolve it completely.
Serve hot as a side.