7 cups water 3 to 5 red jujube dates, rinsed Rock sugar to taste (substitute cane or brown sugar) Coconut milk, for serving Soak the purple rice overnight in water. If you are in a hurry, soak in hot water for one hour. This will soften the grains and ensure an even cooking process. In a medium pot, add the soaked purple rice and seven cups of water. Bring to a boil over high heat, then reduce the heat to a low simmer. Add the red jujube dates and simmer for one hour. In the last 20 minutes, stir regularly to prevent the rice from sticking to the bottom of the pot. The grains should easily break apart and have a porridge- like consistency.
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Add the rock sugar to taste and stir to dissolve. Serve warm or chilled, with a generous dollop of coconut milk.
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Cooking notes The congee will thicken as it cools over time. If it becomes too thick, add water and adjust to your liking.
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