Red Dates Rose Black Rice Porridge

I believe everyone is familiar with red dates, rose and black rice porridge. Let me give you a detailed introduction below.

Ingredients for Red Date Rose Black Rice Porridge

Black rice, white rice, brown sugar, ten red dates, and a dozen dried rose buds (I used Yunnan’s native Yuanbao brown sugar).

How to make red dates, rose and black rice porridge

1. Wash black rice and white rice in a 1:1 ratio, add water and soak overnight to facilitate cooking; (I soaked it the night before).

2. Pour the rice into the rice cooker, add boiling water and cook. Be sure to add enough water at one time; (I used to cook porridge with cold water, but this time I tried it and found that boiling water is faster and better!).

3. While waiting for the porridge to boil, wash and pit the red dates, cut into dices, remove the stems of the rose buds, separate the petals and set aside.

4. After the porridge boils, add the red dates and cook until the rice grains swell and become thick. Then add the brown sugar and dissolve it. Sprinkle the rose petals before removing from the heat and stir well.

Tips for cooking porridge:

Tip 1: Add some cooking oil when cooking porridge, 2-3 drops are enough. Stir it and you don’t have to worry about the porridge overflowing after the pot boils.

Tip 2: If you have enough time, wash the rice and soak it for half an hour to allow the rice grains to fully absorb water. This way, the porridge will be soft and thick, and the cooking time will be shortened.

Tip three: As the saying goes, "There is no trick to cooking porridge, just stir it up and down thirty-six times." Stir constantly during the boiling process over high heat to prevent the rice grains from sticking to the pot and to ensure that the rice grains are heated evenly, cooking faster and thicker.