Mint Rice Porridge
Made by cooking dried or fresh mint with rice into a porridge. Traditionally used as a supportive food remedy for wind-heat colds, headaches with red eyes, and sore throat.
Ingredients
Dried mint (rinsed, decocted with water for 2-3 minutes, strained to extract the juice)
15 g
Rice (rinsed clean)
100 g
Rock sugar
to taste
Instructions
1
Decoct the mint juice
Rinse the dried mint, add water and decoct briefly (do not over-decoct, 2-3 minutes is enough), then strain and reserve the juice.
2
Cook the porridge
Rinse the rice until clean, place it in a pot with an appropriate amount of water, and cook over low heat. When the porridge is nearly done, add the rock sugar and the mint juice, and cook until done.
