Cassia Seed Congee

Why people make this congee

Cassia seed is one of those humble pantry herbs that food-therapy fans keep on hand. It is traditionally associated with supporting the liver and gallbladder, easing the bowels, and helping keep blood lipids in a healthy range — which is why it is often steeped with hawthorn and chrysanthemum as a slimming tea. Nourilo’s version toasts the seeds, grinds them, and simmers the liquid into a smooth congee, which is an easy, everyday way to take it.

Method

1. Dry-toast the cassia seeds in a pan until fragrant, then grind to a fine powder and put it in a tea-filter bag.
2. Add water and simmer the bag for 15 minutes; remove and keep the liquid.
3. Cook the white rice in that liquid into a smooth congee. Eat as desired.

Nourilo’s Tips

A little honey stirred into this congee makes it kindly for habitual constipation, the dry constipation common in older people, and tired, blurry eyes. To skip the grinding, you can simply dry-toast the seeds, drop the bag straight in with the rice, and cook a bit longer.