What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
Article Index (2015)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Black Rice Congee

Rice, Noodles, and Other Grain Foods

Black Rice Congee
1 and 1/2 cups black rice
1/2 cup white glutinous rice
10 dried longans
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 cup evaporated milk or coconut milk (optional)
2 eggs, beaten
1. Bring twelve cups of water to the boil add both black rice and white rices, lower the heat and simmer covered for one hour. Then turn off the heat, add the longans, and let sit covered for another hour.
2. Mix sugar, salt and cornstarch with two tablespoons cold water, and stir into the rice pot. Reheat and stir until thickened. Add the milk, if using it, and the eggs, and stir. Then serve.

Flavor and Fortune is a magazine of:

Copyright (c) 1994-2015 by ISACC, all rights reserved