pickles, furikake, roasted peanuts or nuts, spicy chili oil, sa- voury stir-fried or sautéed greens.
Rinse 1 cup of rice until the water runs clear. Soak for 1-hour or overnight. Drain and set aside.
Purple rice and coconut congee Serves 2 to 3
Peel and chop 1 medium sweet potato into 1-inch pieces. Set aside.
This purple rice coconut congee is a stunning classic for all seasons. In summer, you’ll find this recipe chilled and served with a dollop of coconut cream at Chinese and Southeast Asian restaurants. In winter, it’s incredibly comforting served warm like a rice pudding. Chinese medicine beliefs say the stomach is an organ that likes to be kept warm. This winter dessert is perfect for that. Purple rice replenishes chi and is rich in iron and minerals. Red jujube dates are added heremore for nutrition than taste. Known as the beauty fruit of Asia, these dates are consumed daily and added to most soups. You can omit them if they’re not a pantry staple.
Bring 10 cups of water to a boil, add the rice and bring to a boil again. Adjust the heat to simmer and cook for 45 min- utes to 1 hour. Stir regularly to prevent it from sticking to the bottom of the pot. Cook until the rice is soft, but still retains its shape. Add the sweet potato and bring it to a boil for 5 minutes. Cover the pot with a lid, turn off the heat and let it sit for 20 minutes. The heat from the rice will cook the sweet potato while keeping its shape. Don’t let it get mushy.
Serve and enjoy the congee while it’s hot. It keeps in the re- frigerator for 2 to 3 days.
1 cup purple sticky rice (found in most Asian markets)
Breakfast topping ideas: fried egg, ramen egg, vegetable
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