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Step 1
In a medium bowl, combine the black rice, mung beans, and red beans. Cover them with enough water to double the volume in the bowl and soak everything for a minimum of 8 hours to properly rehydrate. (See the Prep Tip on page 71 if you want to make the ingredient more nutritious.) At the same time, in a small bowl, soak the glutinous rice in at least 1⁄2 cup of water for 4 to 12 hours.
Step 2
Drain the two bowls of rice and beans and transfer everything to a large pot.
Step 3
Add 10 cups of water, the lotus seeds, taro, walnuts, and raisins to the pot. Bring everything to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer the congee for 1 hour 10 minutes, stirring occasionally to prevent sticking.
Step 4
Serve hot, sprinkled with brown sugar to taste.