Longan, Red Date & Black Rice Congee

Why people make this congee

Nourilo discovered this congee while preparing a photo shoot for his book on healthy ageing. He had bought black rice — an ingredient he does not use all that often — and was pleasantly surprised by how beautifully it cooks up into a rich, slightly nutty, naturally coloured porridge.

Black rice is not just visually striking. It is rich in anthocyanins (the same purple pigments found in blueberries) and flavonoids, both of which have well-established antioxidant properties. These compounds are associated with reducing inflammation, supporting healthy blood pressure, and protecting blood vessel integrity. Combined with longan flesh and red dates — two of the most popular blood-nourishing foods in Chinese culinary tradition — this congee becomes a powerful restorative for anyone dealing with fatigue, pallor, or blood deficiency.

Method

1. Rinse the black rice and soak in cold water for at least 4 hours (or overnight). Do NOT discard the soaking water — it contains the anthocyanins and should be used for cooking.
2. Pit and slice the red dates. Rinse the longan flesh.
3. Place all ingredients (including the black rice soaking water) into a rice cooker or pot.
4. Add enough additional water to achieve your preferred congee consistency — start with enough to cover all ingredients by about 3–4 cm.
5. Cook until the rice is completely soft and the congee is thick and creamy. In a rice cooker, use the porridge setting; on the stovetop, simmer gently for about 1 hour, stirring occasionally.
6. Serve warm; eat as a meal or substantial snack.

Nourilo’s Tips

The key to good black rice congee is patience with the soaking. Because black rice has a tougher outer bran layer, it takes much longer to soften than white rice. Soaking for 4 hours (or overnight) shortens the cooking time considerably and ensures a smooth, creamy texture. Always keep the soaking water — the beautiful dark purple colour is the anthocyanin, and you want every bit of that in your bowl. The congee keeps well in the fridge for 1–2 days and can be gently reheated.