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Recreate this recipe in the convenience of your own home.

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From the Bachelor’s kitchen: purple rice congee

By Samuel Cheng

Published 11:58 PST, Fri February 2, 2024

Last Updated: 12:00 PST, Fri February 2, 2024

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The subject of food and drinks have been a universal language across cultures and nations around the world. Richmond Sentinel shares delicious food and drinks recipes that anyone can make in the convenience of their own home.

Today, we share the recipe of coconut and purple rice congee.

Utensils:

• a food weigh scale

• a couple of bowls (steam safe)

• a spoon

• a ladle

• a steamer

• a pot

Ingredients:

• hot water: 250 cc

• cold water: 720 cc

• purple rice: 75 grams

• white glutinous rice: 35 grams

• coconut milk: 80 cc

• brown sugar: 40 grams

• milk: 200 cc

• salt: one pinch

Steps:

1. Weigh out 75 grams of purple rice and gently wash under cold water in a bowl. (Note: Wash gently as the purple rice is very brittle)

2. Soak the purple rice in cold water for 60 minutes.

3. Weigh out 35 grams of white glutinous rice and gently wash them under cold water in a bowl.

4. Soak the white glutinous rice in cold water for 30 minutes.

5. Drain the water from both of the bowls and pour both rice together into one bowl.

6. Add 720 cc of cold water to the steamer and place the bowl of rice into the steamer.

7. Bring 250 cc of cold water to a boil and add it to the bowl of rice and steam for 45 minutes. (Note: Feel free to extend the steaming time to 60 minutes if a softer and gooey rice is desired.)

8. Take the bowl of rice out of the steamer and give it a gentle mix.

9. Add 40 grams of brown sugar and a pinch of salt to the rice and mix well.

10. The congee can be enjoyed either warm or a cold. Follow the directions from step 11 to 14 for a warm soup recipe and 15 to 20 for a cold soup recipe.

11. For a warm variation of the recipe, follow the directions below:

12. Add 200 cc of milk and 80 cc of coconut milk to a pot and bring it to a slight boil. Stir occasionally to prevent the bottom of the pot from burning.

13. Pour the milk mixture into the bowl of rice and mix well.

14. Use a ladle and serve the congee in a bowl and enjoy.

15. For a cold variation of the recipe, follow the directions below:

16. After mixing in the brown sugar and salt with the rice. Set it aside until it cools before placing it in the fridge.

17. Let the rice sit for about 3 hours.

18. Take the bowl of rice out of the fridge and add 200 cc of milk and 80 cc of coconut milk to the bowl.

19. Stir and mix well.

20. Use a ladle and serve the congee in a bowl and enjoy.

Voila! A delicious coconut and purple rice congee is ready for you to share with family and friends.

Black rice, also known as purple rice has a distinguishable color compared to other types of rice in its family. Known for its health benefits, this dessert is perfect for a cold snowy weather or on a hot humid day.

Purple rice contains more antioxidants compared to regular white rice, which in turn improves heart health and balances out the level of cholesterol.

On top of that, purple rice is rich in sources of fiber, protein and iron. Making it an excellent source of nutrients for our body.

The origin of this dessert is unknown, but it is speculated to have originated from Asia, most notably Hong Kong and China. This dessert can be enjoyed by children and adults of all ages. Even seniors will be a fan of this delicious dessert as there is very little chewing involved.

For the full recipe, please visit youtube.com/watch?v=31rYoykIz7c