Eight Treasure Congee

Congee with a twist! This breakfast congee recipe has been modernized with the inclusion of sprouted mung beans and black rice, which provides antioxidants. The dates add natural sweetness and the roasted peanuts yet another layer of flavour. This healthy dish can be served warm or cool.

Eight Treasure Congee

Makes 4-6 servings


  • ¼ cup (60 mL) U.S. black japonica rice
  • ¼ cup (60 mL) U.S. jasmine rice
  • ½ cup (125 mL) sprouted mung beans
  • ½ cup (125 mL) red adzuki beans
  • ¼ cup (60 mL) millet
  • 2 tbsp (30 mL) pearl barley
  • 1 tbsp (15 mL) roasted peanuts
  • 2-3 pitted dates
  • 1.6 oz (50 g) palm or rock sugar (optional)


  1. In a sieve, rinse rice, mung beans, adzuki beans, millet and barley under cool running water to remove excess starches.
  2. Place into a rice cooker along with peanuts, dates and sugar (if using); stir in 8 cups (2 L) water and cook on congee setting. Alternately, bring to a boil in a large pot, cover and reduce to simmer stirring occasionally for 1 ½ hours.


Gluten-free if millet used is from a gluten-free supplier to avoid cross contamination.