Candied Carrot Porridge
A sweet, tangy, and fragrant congee made with japonica rice, carrots, and assorted preserved fruits.
Ingredients
japonica rice (washed thoroughly, soaked in cold water for 30 minutes, drained)
100 g
carrot (washed, blended with cold water in a juicer to make puree)
to taste
hawthorn cake
to taste
dried apple
to taste
dried apricot
to taste
rock sugar
to taste
Instructions
1
Prepare Ingredients
Rinse the japonica rice thoroughly, soak in cold water for 30 minutes, then drain; wash the carrot, blend with cold water in a juicer to make puree.
2
Cook Porridge
Pour cold water into the pot, add the japonica rice and cook into a thin porridge, add the carrot puree and bring to a rolling boil over high heat.
3
Season and Thicken
Add hawthorn cake, dried apple, dried apricot and rock sugar, simmer over low heat until the porridge thickens.
