Black Rice Congee

Name: Black Rice Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Bama Black Rice; 6 Red dates; 35g red beans; 10g Peanuts; 40g crystal sugar; 40g Bama Red Japonica Rice; 35g Millet; 35g Barley; 5g Wolfberry

by Sunny 99

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Bama black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc, selenium, manganese, nickel and other nutrients. Among them, the content of manganese, zinc and selenium is the highest, which is higher than normal black. A few tens of meters, originated from Bama's special high geomagnetic geographical environment. Black rice contains special ingredients such as vitamin C, chlorophyll, anthocyanins, carotene and cardiac glycosides that are lacking in rice, so black rice is more nutritious than ordinary rice. It has the effects of nourishing yin and kidney, invigorating the spleen and warming the liver, improving eyesight and promoting blood circulation. When used as medicine, it is very effective for dizziness, anemia, gray hair and eye diseases. Regular consumption of black rice is beneficial to prevent and treat dizziness, dizziness, anemia, white hair, eye disease, waist and knee weakness, dryness of the lungs and cough, constipation, poor urination, kidney deficiency and edema, loss of appetite, and weakness of the spleen and stomach. Red japonica rice is a kind of brown rice. It is very nutritious and does not taste after two or three days after being cooked. It is a pure natural green food rich in 8 kinds of trace elements such as manganese, zinc and magnesium. The health-preserving porridge cooked with other grains is sweet and glutinous, and the rice is fragrant. Drink a bowl in winter to keep your body healthy and warm your whole body~~~"

Ingredients

Black Rice Congee

1. Prepare ingredients for later use.

2. Wash black rice, red japonica rice, red beans, peanuts, and pour them into a casserole. Soak them in water overnight.

3. Barley, millet, wash and pour into a casserole. (The water soaked overnight is dark red, rich in anthocyanins and very nutritious! Don't throw it away, cook it with the grains.)

4. Add enough water, turn to a low heat and simmer for an hour after it is boiled on high heat. (The lid of the casserole should have air holes to avoid overflowing the pot.)