Walnut, Longan Flesh, Black Bean & Brown Rice Congee

Why people make this congee

The years around menopause can bring a wave of uncomfortable changes — hot flashes, night sweats, heart palpitations, disrupted sleep, mood swings, and a general feeling that the body is shifting in ways that are hard to predict. Chinese food therapy approaches this period not as a medical crisis but as a natural transition that can be supported through nourishing foods. Nourilo designed this congee to be warming, gentle, and genuinely delicious — the kind of thing you could cook on a weekend morning and eat throughout the day. Walnuts are a classic brain and kidney tonic; longan flesh is used in almost every Chinese sleep-support and blood-nourishing formula; black soybeans are considered deeply kidney-tonifying; and the combination of red and black brown rice provides fibre and slow-release energy. The whole family can enjoy it, not just those going through menopause.

Method

1. Rinse and briefly soak all ingredients separately.
2. Place everything in a pot with 2.1 L of water.
3. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally, until the liquid reduces to approximately 1.2 L and the rice has softened into a thick porridge consistency.
4. Serve warm. Eat the beans, walnuts, and longan — do not discard them.

Nourilo’s Tips

This congee has a natural sweetness and nutty aroma — children and elderly family members enjoy it as much as anyone going through menopause. For postpartum women with blood deficiency, pallor, or dizziness, this recipe works well too. If you are pregnant, simply swap out the longan flesh for red or south jujube dates. Regarding the black soybeans: if you plan to use them in a steeped tea rather than a simmered soup, lightly toast them first in a dry wok — this removes a compound that can cause gas when the beans are simply steeped in water.