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Creamy Milk Congee

Creamy Milk Congee in Compendium of Materia Medica

Milk is convenient, nutritious, easily digestible, and popular. Creamy milk congee was recorded in the Compendium of Materia Medica, an herbology manual from the Ming dynasty, where it was written, "Boiling cow's milk for use in congee is a suitable dish for the elderly."

Nutritional Effects

Creamy milk congee is an effective food therapy for those suffering from fatigue, insufficiency of qi and blood, vacuity and emaciation following an illness, debility caused by old age, malnutrition, constipation, and vacuity of the spleen and stomach. It is also a great choice for pregnant women because it is high in calcium.

Sweet Creamy Milk Congee
Sweet Creamy Milk Congee

Ingredients

  • 1/2 cup (100 grams) rice
  • 2 ⅛ cups (500 milliliter) milk

Seasonings

  • sugar to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

  1. Wash rice, and then soak in water for 30 minutes. Remove from water.

  2. Bring appropriate amount of water to boil in pot. Add rice and bring to rolling boil over high heat. Reduce heat to low and simmer for approximately 30 minutes.

  3. When rice swells, add milk and stir evenly. Continue simmering over low heat for 10-20 minutes.

  4. Tip: Do not boil for too long after adding milk, or it will affect the dish's texture.

  1. Add sugar. Stir evenly. Serve.

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