Congee & Porridge
Mulberry, Hawthorn and Glutinous Rice Congee
Traditionally nourishes the liver and supports those with fatty-liver concerns
Why people make this congee
Fresh mulberries are just coming into the market, though the peak is still a month or two off. Bro Niu likes them because they’re cheap when in season and are traditionally associated with nourishing the liver and brightening the eyes. This mulberry, hawthorn and glutinous rice congee is his pick for those with fatty-liver concerns, and for the dizziness, blurry vision, restless sleep, ringing ears, achy lower back or early greying that traditional thinking links to liver-and-kidney depletion.
Who it suits / who should be cautious
- People wanting a gentle food-therapy congee for fatty-liver support or liver-kidney depletion signs
- Caution: unripe fresh mulberries are high in tannins; don’t eat large amounts, especially children
- For diagnosed fatty liver, follow your doctor’s care alongside a light diet and exercise
Why these ingredients (the food-therapy logic)
- Mulberry (sang shen): traditionally nourishes the liver and brightens the eyes; ripe (dark) fruit is sweeter and considered more effective
- Hawthorn (shan zha): traditionally aids digestion and helps move stuck food and richness
- Glutinous rice (nuo mi): the gentle, warming base of the congee
- Rock sugar (bing tang): for a touch of sweetness, stirred in at the end
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Mulberry | ~38 g dried (1 liang), or ~75 g fresh | Rinsed |
| Hawthorn | ~38 g (1 liang) | Rinsed |
| Glutinous rice | ~75 g (2 liang) | Water about 3–4 times the rice |
| Rock sugar | to taste | Stirred in at the end |
Method
- Rinse the mulberry and hawthorn, add water and simmer about 40 minutes. Strain out the dregs and keep the liquid.
- Use that liquid to cook the glutinous rice into a congee (water about 3–4 times the rice).
- Stir in rock sugar until dissolved. Serve in whatever amount you like.
Bro Niu’s tips
Fresh mulberries are sweet-tart and tasty and can be cooked right into the congee — add them near the end and simmer 5–6 minutes. But unripe fresh mulberries are high in tannins, which hinder iron and calcium absorption; children especially should not eat large amounts. If you’d rather skip the glutinous rice, you can simply drink the strained mulberry-hawthorn liquid sweetened with rock sugar.
Community questions answered (selected)
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Q (Sylvia): Is this congee one serving? And how much water for the 40-minute simmer? Bro Niu: This congee serves 2–3. The water should be about 3–4 times the amount of rice.
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Q (Sylvia): If I use fresh mulberries and want to eat them with the congee, when do I add them? Bro Niu: Best to add the fresh mulberries after the congee is cooked, then simmer 5–6 minutes before eating.
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Q (shirley): Can I skip the glutinous rice and just drink the strained mulberry-hawthorn liquid with rock sugar? Is it okay for someone with high iron and a sore stomach? Can fatty liver be reversed? Bro Niu: Some compounds in mulberry hinder iron absorption, so you may take this; if your stomach is sensitive, take it after meals. Without the glutinous rice, adding a tablespoon of toasted rice helps absorption. With a light diet, good care and exercise, fatty liver can improve.
Published March 10, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
