Hawthorn and Tangerine Peel Congee

Why people make this congee

Anyone dealing with gout knows the drill: watch the purines, cut back on organ meats, shellfish, sardines, and beer. But strict no-purine diets can also strip away needed protein. Nourilo’s preferred approach is to keep daily purine intake within a sensible range — roughly 75 mg — while maintaining a healthy weight, rather than eliminating entire food groups. This humble congee with hawthorn and tangerine peel has a long tradition of being served to gout-prone individuals to help support digestion and encourage smoother elimination of metabolic waste.

Method

1. Rinse the hawthorn berries, tangerine peel, and white rice under cold water.
2. Place all three in a pot with 1.8 L of water.
3. Bring to a boil, then reduce to a gentle simmer and cook for approximately 1 hour, stirring occasionally, until the rice is soft and the congee has thickened.
4. Add rock sugar to taste and stir until dissolved. Serve warm.

Nourilo’s Tips

This congee is suitable for regular consumption if you are prone to gout, and it also benefits those with high blood pressure or heart concerns. However, if you tend toward excess stomach acid, enjoy it in smaller portions and monitor how you feel.