Name: Eight Treasure Congee (八宝粥)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 cup glutinous rice (Source: 1/2 cup (120 ml) glutinous rice); 2 tablespoons forbidden rice (Source: 2 tablespoons forbidden rice); 2 tablespoons barley ((or brown rice)) (Source: 2 tablespoons barley ((or brown rice))); 2 tablespoons dry red beans ((or mung beans)) (Source: 2 tablespoons dry red beans ((or mung beans))); 1/8 cup raw cashews ((or peanuts, or lotus seeds) (*Footnote 1)) (Source: 1/8 cup (30 ml) raw cashews ((or peanuts, or lotus seeds) (*Footnote 1))); 1/8 cup coarsely chopped raw pecans ((or walnuts, or chestnuts)) (Source: 1/8 cup (30 ml) coarsely chopped raw pecans ((or walnuts, or chestnuts))); 10 each dried Chinese jujubes ((or dried Longan, rinsed) (*Footnote 2)) (Source: 6 to 10 dried Chinese jujubes ((or dried Longan, rinsed) (*Footnote 2)); upper source range endpoint used for shopping.); 2 tablespoons raisins (Source: 2 tablespoons raisins); 10 cups water (Source: 8 to 10 cups of water; upper source range endpoint used for shopping.); 1/4 cup rock sugar (, or to taste (or any other type of sweetener you prefer) (Optional)) (Source: 1/4 cup rock sugar (, or to taste (or any other type of sweetener you prefer) (Optional)))

Get to know the ingredients

glutinous rice

In the method: Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl.

forbidden rice

In the method: Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl.

barley (or brown rice)

In the method: Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

How to make it

0 of 8 steps complete

Add all the dry ingredients except the sugar, and 8 cups water into the Instant Pot. Set to cook at high pressure for 25 minutes. Once done, release the pressure naturally. (*Footnote 3) Once the pressure is released, stir the congee thoroughly so the texture becomes consistent.
(Optional) Add the sugar according to your taste. Stir so that it dissolves completely. If the rock sugar doesn’t dissolve, turn on the saute function and let it cook until the sugar melts, 2 minutes or less.
Serve hot as a side.
Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl. Pour in 2”(5cm) tap water to cover. Soak overnight. Discard the soaking water and drain thoroughly before cooking.
Combine the soaked rice blend, red dates, and raisins in a big pot. Add 10 cups water.
Cook over medium-high heat until bringing to a simmer. Turn to low heat. Cover the pot and leave a finger-wide a gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer until the congee reaches the desired texture, 40 minutes for a thin texture, or up to 60 minutes for a stickier and thicker texture.
(Optional) At the end of the cooking, add the sugar and stir to dissolve it completely.
Serve hot as a side.

Make room for Eight Treasure Congee (八宝粥)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve hot as a side.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

A few questions you might have

What should I prepare first?

Set out the instant pot and pot. Start with this step: Add all the dry ingredients except the sugar, and 8 cups water into the Instant Pot.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What check should I look for as it cooks?

Simmer until the congee reaches the desired texture, 40 minutes for a thin texture, or up to 60 minutes for a stickier and thicker texture.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

It’s hard to measure nuts due to their irregular shape (most Chinese recipes would measure them in grams). I usually use a 1/4 cup and fill it about halfway or up to 2/3 full. I used 10 very small dates and it worked perfectly. If you’re using larger dates, reduce the quantity. Do not use quick release. The congee is very starchy and might clog the valve.

Eight Treasure Congee (八宝粥)

1. Follow the pressure release

2. Check when to cover

3. Prepare the first additions

Get to know the ingredients

glutinous rice

forbidden rice

barley (or brown rice)

Let’s make it

How to make it

Make room for Eight Treasure Congee (八宝粥)

Finish as directed

A little more help as you go

Keep the simmering stage

A few questions you might have

How did this dish turn out?