Prep Time:
10 mins
Cook Time:
2 hrs 5 mins
Additional Time:
3 hrs
Total Time:
5 hrs 15 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.
Cook's Note:
You may need to visit a Chinese store to find some of these ingredients.
There are many versions. This version uses many different dried grains; other versions are more fruit-heavy.
Test if the red bean and barley are starting to get soft after simmering 1 hour. If not, keep cooking and test every 20 minutes until they are.
Nutrition Facts (per serving)
| 164 | Calories |
| 1g | Fat |
| 36g | Carbs |
| 4g | Protein |
