Mulberry, Black Bean, Goji and Black Rice Congee

Why people make this congee

In Chinese food therapy, mulberry is considered one of the great “kidney-nourishing fruits,” traditionally associated with easing fatigue, supporting memory, calming a restless mind and encouraging healthy, dark hair. When fresh mulberries are in season they arrive sweet, slightly tart, and deeply purple-black — a sign of the very anthocyanins that make them so valued. Paired with black soybeans, goji berries and black rice — all foods that share a similar traditional reputation — this congee becomes a gentle but substantial one-pot meal that Nourilo recommends for anyone feeling run-down, experiencing early greying, or recovering from illness.

The congee is mild in nature. Fresh mulberries are slightly cooling, so if you tend to feel cold easily, use the dried variety and you will find the overall balance more agreeable.

Method

1. Rinse the mulberries and goji berries, then soak briefly in cold water.
2. Rinse the black soybeans and black rice together, then soak in cold water for 1 hour.
3. Bring 2.1 L of water to a boil in a pot.
4. Add all ingredients — mulberries, soybeans, goji berries and black rice — and bring back to a rolling boil.
5. Reduce heat to medium-low and cook, partially covered, for about 1.5 hours until the rice is very soft and the congee has a creamy consistency.
6. Serve warm, eating both the liquid and the grains.

Nourilo’s Tips

Fresh mulberries give a better flavour and are considered more potent, so use them whenever they are in season. Out of season, dried mulberries from a Chinese herb shop work fine — aim for the black-skinned variety, which is thought to have the strongest tonic quality. If your local market carries black glutinous rice and black brown rice, either works; I personally prefer black brown rice. This congee is gentle enough to eat regularly. For ear ringing associated with kidney deficiency, fatigue or poor sleep, Nourilo says consistent use over several weeks is what makes a difference — a single bowl here and there is enjoyable but patience is the real ingredient.