Congees
Black Rice and Jujube Porridge
Black Rice and Jujube Porridge is a traditional Chinese wellness congee, made with black rice and jujubes (red dates) as the main ingredients, slowly simmered to perfection. Black rice is neutral in nature, sweet in taste, and channels to the Spleen and Stomach meridians. It is known for nourishing yin and tonifying the kidneys, strengthening the spleen and warming the liver, and brightening the eyes and invigorating blood circulation. With its black outer skin and soft, glutinous interior, black rice is highly nutritious and was once a tribute food for emperors, earning it the titles of "medicinal rice," "longevity rice," and "blood-tonifying rice". Jujubes are warm in nature, sweet in taste, and channel to the Spleen and Stomach meridians. They are known for tonifying the middle and supplementing qi, and nourishing blood and calming the spirit. Together, black rice tonifies the kidneys and nourishes blood, while jujubes benefit qi and calm the spirit, achieving the combined effects of nourishing yin and tonifying the kidneys, strengthening the spleen and nourishing the stomach, benefiting qi and invigorating blood, and nourishing the liver and brightening the eyes. The porridge is thick and glossy, with soft, chewy black rice and sweet, fragrant jujubes. This porridge is especially suitable for daily nourishment of those with anemia, sore lower back and weak knees, premature greying, general weakness, and postpartum women.
Main Ingredients
- Black rice 250g
- Jujubes (red dates) 15 pieces
- Rock sugar (or brown sugar/white sugar) To taste
- Water 1500ml
Steps
Rinse the black rice and soak in 5-7 times the amount of warm water for one night (about 8-12 hours) . Black rice has a hard outer bran layer. Without thorough soaking, it will not cook properly, resulting in poor texture and difficulty in digestion, which may cause indigestion. Soaking for longer is better if time permits.
Rinse the jujubes and remove the pits with a small knife (the pits are slightly warming and pose a safety hazard). If time permits, soak the jujubes in water for a while before rinsing.
Tremella (if using): Soak in water until rehydrated, rinse, and tear into small pieces. Peanuts (if using): Rinse and set aside.
Drain the soaked black riceand place it in a rice cooker or clay pot. Add the prepared jujubes and other optional ingredients. Add enough water (approx. 1000-1500ml).
Rice cooker method: Turn on the rice cooker and start the porridge setting. After the water boils, if the soup is about to overflow, leave the lid slightly ajar. Cook until the black rice is soft and the porridge is thick. Clay pot method: Bring to a boil over high heat, then reduce to low heat and simmer slowly until the rice grains bloom and the soup thickens. The entire process takes about 90 minutes.
When the black rice is soft and the porridge is thick, add rock sugar (or brown sugar/white sugar) to taste, stirring until fully dissolved. Rock sugar should be added 5 minutes before turning off the heat. If using white sugar, it can be added when serving. After turning off the heat, let it rest for about 10 minutes before serving.
TCM Notes
Nutritional Value of Black Rice: Black rice is rich in protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc, and other nutrients, making it nutritionally comprehensive. Its content of manganese, zinc, and copper is 1-3 times higher than that of ordinary rice. Nutritional Value of Jujubes: Jujubes contain vitamins A, C, E, P, biotin, carotene, phosphorus, potassium, magnesium, as well as folic acid, pantothenic acid, niacin, and other minerals. Traditional Chinese Medicine Perspective: Black rice: Nourishes yin, tonifies the kidneys, warms the stomach, brightens the eyes, invigorates blood circulation, clears the liver, moistens the intestines, and benefits essence. Particularly effective for dizziness, anemia, premature greying, sore lower back and weak knees, and night blindness with tinnitus. Jujubes: Tonify the middle, supplement qi, nourish blood, calm the spirit, and harmonize the spleen and stomach. Modern Nutrition Research: Blood nourishment and beauty: Black rice is rich in iron, which improves iron-deficiency anemia; jujubes promote hematopoiesis. Together, they provide excellent nourishment for anemia, postpartum weakness, and post-illness recovery. Spleen and stomach health: Black rice opens the appetite, benefits the middle, and warms the liver; jujubes tonify the middle and supplement qi. Eye health and blood circulation: Flavonoids in black rice help maintain normal vascular permeability, reduce vascular fragility, and improve myocardial nutrition. Immunity enhancement: Black rice has various physiological functions including free radical scavenging, anti-stress response, and immune regulation. Yin and kidney nourishment: Black rice channels to the Kidney meridian, helping to improve sore lower back, weak knees, and kidney deficiency edema.
Suitable for：Those with anemia and qi-blood deficiency Those with sore lower back, weak knees, and kidney deficiency Those with premature greying Postpartum women and those recovering from illness Those with spleen-stomach weakness and poor appetite Those with declining vision and excessive eye strain Generally suitable for most people in moderation
Not suitable for：Young children and elderly with weak digestion: Black rice has a hard outer bran layer. If not thoroughly cooked, it may加重 digestive burden and cause bloating. If consumed, the porridge must be cooked until very soft and tender. Diabetics: Jujubes are high in sugar. Be mindful of sugar content and avoid excessive intake. Recommended: use no sugar or minimal sugar. Those with internal coldness or spleen-stomach deficiency-cold: Black rice and jujubes are slightly cooling in nature; excessive consumption may cause spleen-stomach weakness and diarrhea. Those with Wilson's disease or high copper levels: Not recommended. Those allergic to black rice or jujubes Those with digestive function not yet recovered after illness: Should consume black rice porridge with caution.
