Combining red beans and purple rice, this Red Bean Purple Rice Porridge are warm, cozy, and super satisfying.
Prep Time8 hourshrs
Cook Time45 minutesmins
Resting Time1 hourhr
Total Time9 hourshrs45 minutesmins
Course: Soup
Cuisine: 台灣料理
Keyword: 10 ingredients or less, dairy-free, gluten-free, vegan
Servings: 4people
Author: Nora Hsu
Equipment
一個電鍋 (我用傳統的)
A rice cooker (I use the old-fashion one)
Ingredients
180ml (¾ cup)purple rice 紫米
180ml (¾ cup)red beans (adzuki bean) 紅豆
4-8Tbspsugar 糖to taste 適量*
1000mlwater 水enough to cover the beans 淹過豆子,視情況再添加
Apinch ofsalt 鹽optional
Instructions
Soak the purple rice and red bean in separate bowls for 8 hours or overnight.
Drain out the soaking water from the red beans and give them a rinse. In the rice cooker pot, add the red beans to the purple rice with its soaking water. Add more water, about 3-5 cm higher than the beans, to cover all beans
Add 180 ml water to the outer pot of the outer pot if using a traditional rice cooker. Place the lid on to cook for 15 minutes. After that, let it sit for 30-60 minutes.
Then repeat the cooking process again to cook for the second time. If you find the water is gone too much, add more water. Let it sit for another 30 minutes after the second cooking.
After cooking the second time, check the consistency and hardness of the beans. Two times should be enough to let the beans cooked through if you've soaked the beans. Otherwise, repeat the cooking process.
Add the sugar and a pinch of salt to your taste. Add more water to adjust the consistency to your liking. Then cook it for the last time. Serve it warm.
The sugar I use in the video are coconut sugar (paste) and brown sugar. Any kind of sugar can be used in this recipe. The amount of sugar depends on your palate.
Storage: Store the leftover in the fridge for 3 days or in the freezer for 2 weeks.