Laba Congee

This sweet, hearty, and nutritious rice porridge is traditionally eaten on the eighth day of the twelfth lunar month during the Laba Festival , marking the approach of Chinese New Year.

 It symbolizes good fortune, harvest, and health, with "eight" being an auspicious number in Chinese culture.

The dish features a mix of grains, beans, nuts, and dried fruits simmered slowly into a creamy, comforting porridge. Recipes vary by region and family, but most include at least eight ingredients for luck.
This version is a classic, mildly sweet northern/Beijing-style take — easy for home cooking.Ingredients (serves 6–8)Base grains (soak overnight for best texture):

• Glutinous rice (sticky rice — 100 g
• Regular long-grain or jasmine rice — 50 g
• Black rice / forbidden rice — 30 g (adds color and nutty flavor)
• Millet — 30 g (optional, for creaminess)
• Barley — 30 g (optional)

Beans & nuts (soak 4–8 hours or overnight):

• Red beans / adzuki beans — 50 g
• Mung beans — 30 g (optional)
• Lotus seeds (shelled & cores removed if needed) — 30 g
• Peanuts — 30 g
• Dried chestnuts — 6–8, shelled (or use pre-cooked)

Dried fruits & sweeteners:

• Red dates / Chinese jujubes — 8–10, pitted and halved
• Goji berries / wolfberries — 20 g
• Raisins or dried longan — 30 g (optional)
• Rock sugar or brown sugar — 80–120 g (adjust to taste; rock sugar for authentic mild sweetness)
• Optional extras: pine nuts, walnuts, almonds, lily bulbs, or ginkgo nuts for more "treasures"

Liquid:

• Water — 2.5–3 liters (start with 2.5 L; add more for thinner consistency)

Step-by-Step Instructions

1. Soak the ingredients (key for even cooking)
   • Rinse all grains, beans, and nuts separately.
   • Soak glutinous rice, regular rice, black rice, millet, barley, red beans, mung beans, peanuts, lotus seeds, and chestnuts in cold water overnight (or at least 4–6 hours). Drain well.
   • Red dates and goji berries: Rinse and soak briefly in warm water 10–15 minutes; drain.
2. Start cooking the base
   • In a large pot (or slow cooker/pressure cooker inner pot), add all soaked grains, beans, nuts, and chestnuts + 2.5 liters cold water.
   • Bring to a full boil over high heat (stir a few times in first 10 minutes to prevent sticking).
   • Once boiling, reduce to low simmer. Skim off any foam.
3. Slow simmer
   • Simmer uncovered or partially covered on lowest heat for 1.5–2 hours (stir every 15–20 minutes). The grains and beans will break down into a creamy porridge.
   • Add more hot water if it thickens too much (aim for thick but spoonable consistency, like oatmeal).
   • Alternative methods:
     • Slow cooker: High 4–5 hours or low 6–8 hours.
     • Pressure cooker/Instant Pot: Porridge mode (or manual high pressure 30–40 min) + natural release 15–20 min.
4. Add dried fruits & sweeten
   • When grains are soft and porridge is creamy (around 1.5 hours), add red dates, goji berries, raisins/longan, and rock sugar.
   • Stir gently and simmer another 15–30 minutes until fruits plump and sugar dissolves. Taste and adjust sweetness.
5. Finish and serve
   • Turn off heat. Let sit 5–10 minutes (it thickens more as it cools).
   • Ladle into bowls while hot.
   • Optional garnish: extra goji berries, red dates, or a sprinkle of nuts on top for beauty.
   • Serve plain — it's naturally sweet and comforting. Some enjoy with a drizzle of honey or more sugar.

Quick Tips for Best Result

• Authentic texture → Glutinous rice makes it sticky and creamy; don't skip soaking to avoid hard grains.
• Customize your "eight treasures" → Classic Beijing version: glutinous rice, red beans, peanuts, lotus seeds, chestnuts, red dates, goji, longan. Add 1–2 more for extra luck (e.g., walnuts, almonds).
• Sweetness → Rock sugar gives a gentle, crystal-clear sweetness. Brown sugar adds caramel notes.
• Variations → Southern versions may be sweeter/thinner; some add lily bulbs or Job's tears. For savory twist (rare), omit sugar and add meat/veggies.
• Storage → Keeps in fridge 3–5 days (thickens; reheat with splash of water). Freezes well in portions.
• Cultural note → Traditionally shared with family/neighbors for blessings. Eating it brings warmth in winter and good fortune for the year.

This nourishing, aromatic porridge is more than food — it's a symbol of unity, gratitude, and the promise of spring. Enjoy your homemade Laba Congee!