Red Bean Porridge

1. 1

   Place the red beans and 16 cups (1 gallon) water in a large pot.

2. 2

   Simmer for about 2 hours until soft, stirring occasionally, then more frequently as the liquid thickens.

3. 3

   Remove from heat and let cool.

4. 4

   Drain the beans, but retain the water.

5. 5

   Then push the beans through a mesh strainer, adding some of the reserved water to help strain.

6. 6

   Discard the peels and residue.

7. 7

   Pour the strained bean soup back into the pot.

8. 8

   Wash and soak the rice in cold water for about 20 minutes.

9. 9

   Add the rice to the soup and simmer for about 30 minutes, stirring constantly.

10. 10

    Add the rice balls and cook for a few minutes longer.

11. 11

    Serve either hot or at room temperature with either a side of salt or honey, depending if you like your porridge savory or sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.