Motherwort and Brown Sugar Brown-Rice Congee

Why people make this congee

Now and then the market sells fresh motherwort — sweetly fragrant, pleasant in texture and not too bitter, though Nourilo finds the dried herb works better. Motherwort has long been called a “women’s herb” in the tradition, used to support circulation, regulate menstruation and ease swelling. When women feel bloated, crampy or have a sluggish period, a bowl of motherwort brown-rice congee with a little brown sugar is a warm, comforting way to ease through those days.

Method

1. Rinse the dried motherwort and simmer in 900 ml of water down to 300 ml; strain and keep the liquid.
2. Rinse the brown rice, add water and cook into a thick congee. Stir in the motherwort liquid and brown sugar; once the sugar dissolves, serve.

Nourilo’s Tips

If using fresh motherwort, use about 38 g and add it only after the congee is cooked, then simmer with the brown sugar for about 10 minutes — you can eat the herb along with the congee. But remember: pregnant women must not use motherwort.