Lily Bulb, Almond and Loquat Congee

Name: Lily Bulb, Almond and Loquat Congee
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 50 g Japonica rice (rinsed); to taste Almonds (rinsed); to taste Dried lily bulbs (rinsed); to taste Loquat (peeled and diced); to taste Ya pear (peeled and diced); to taste Honey (for seasoning)

A nourishing porridge designed to relieve dryness and soothe coughs, slow-simmered with lily bulbs, almonds, loquats, and duck pears.

1h 15m

Easy

0 favorites

Ingredients

Japonica rice (rinsed) 50 g

Almonds (rinsed) to taste

Dried lily bulbs (rinsed) to taste

Loquat (peeled and diced) to taste

Ya pear (peeled and diced) to taste

Honey (for seasoning) to taste

Instructions

Step 1

Rinse the dried lily bulbs, almonds, and japonica rice; peel and dice the ya pear and the loquat.

Step 2

Combine the lily bulbs, almonds, and japonica rice with a suitable amount of boiling water and bring to a vigorous boil over high heat to form congee, then reduce to low heat and simmer until soft and broken down.

Step 3

Add the diced loquat and diced ya pear and cook into a porridge, transfer to a serving bowl, let cool slightly, then stir in honey to taste before serving.