Chinese Rice Porridge with Dates and Nuts for Breakfast Recipe
This sweet rice porridge is a cousin of the well-known Chinese congee, but in a breakfast and dessert version. Soft-cooked rice combines with dates, nuts, and a touch of honey to create a creamy, gently sweet bowl of comfort. In China, similar porridges are eaten in the morning because they are easy to digest and warming – perfect for chilly days.
This recipe combines the comforting texture of traditional Chinese congee with the flavors of a sweet breakfast porridge. It’s naturally creamy, gently sweetened with dried fruit and honey, and easy to digest, making it ideal for slow, cozy mornings.
Chef's tips
Cook the rice very gently and don’t rush the process – the longer, slow simmering is what gives the porridge its creamy, almost pudding-like texture. Stir often, especially towards the end, to prevent sticking and to break down the grains slightly.
How to serve
Serve in warm bowls, topped with chopped nuts and extra dried or fresh fruit. A drizzle of additional honey or maple syrup on top works well for those who like it sweeter. It also pairs nicely with a cup of green tea or jasmine tea for an Asian-inspired breakfast.
Ingredients
- rice you can use regular rice, but short-grain rice gives a creamier result - 120 g
- water - 700 ml
- cow’s milk or plant-based milk e.g. soy or oat milk - 200 ml
- pitted dried dates - 6 pieces
- walnuts or hazelnuts chopped - 40 g
- honey or maple syrup or to taste - 2 tablespoons
- salt - 1 pinch
- raisins or dried cranberries (optional) - 2 tablespoons
- ground cinnamon (optional) for aroma - 0.25 teaspoons
Preparation
- Rinse the rice several times in cold water until the water is almost clear. This will make the porridge more delicate.
- Cut the dates into small pieces. Roughly chop the nuts.
- Put the rice into a pot, pour in the water, and add a pinch of salt. Bring to a boil, then reduce the heat to low.
- Cook the rice over very low heat for 20–25 minutes, uncovered or with the lid slightly ajar, stirring often so it doesn’t stick to the bottom. The rice should be very soft and the liquid thickened.
- Add the milk, chopped dates, and optionally the raisins or cranberries. Cook for another 10 minutes over low heat, stirring, until the mixture is thick and creamy and the dates have softened.
- Remove the pot from the heat. Add the honey or maple syrup and stir. If you’re using cinnamon, add it now.
- Check the consistency – if the porridge is too thick, add a little milk or water and briefly heat again, stirring.
- Pour the porridge into bowls. Sprinkle each serving with chopped nuts. Serve warm.
Storage
Owsiankę przechowuj w lodówce w zamkniętym pojemniku. Przy podgrzewaniu dodaj trochę mleka lub wody, bo gęstnieje. Możesz zamrozić do 1 miesiąca w porcjach, rozmrażać w lodówce i podgrzewać na małym ogniu.
