Clear and Bright · Breakfast · Blood Stasis
Black rice congee with mulberries
Black rice cooked overnight on the rice cooker timer into a creamy purple congee, topped with fresh mulberries for a sweet-sour finish.
- 1 hr 5 min
- Serves 2
- Simmer
- Easy
NeutralMoves and nourishes bloodNourishes liver and kidneys
Why it suits you: Blood-stasis types find blood flow sluggish in the damp, chilly Clear and Bright weather, with a dull complexion or period pain. Warm black rice moves blood and supports the kidneys, mulberries nourish blood, and brown sugar and ginger warm the channels.
Method
Prep 5 min · Cook 60 min- 1Soak the black rice overnight. Soak the mulberries in lightly salted water for 5 minutes, then rinse.
- 2Put the black rice with its soaking water, the white rice, red dates and ginger in the rice cooker with the water, and set the porridge programme on its timer.
- 3In the morning stir in the brown sugar, ladle into bowls and top with the mulberries.
Cautions
- Mulberries are cold in nature: halve them if your stools are loose, and mind the sugar if you are diabetic.
Chef's tips
- No fresh mulberries? Simmer 1 tbsp dried ones with the rice instead.
The TCM view
Black rice is sweet and warm, nourishing the kidneys, warming the liver and moving blood. Mulberries are sweet, sour and cold and nourish yin and blood; brown sugar warms and moves blood and ginger warms the channels. Warm and cool balance to both nourish and move blood.
