Sweet Congee

My family eating habit has changed a lot since we moved to Australia, we have never eat congee or porridge as breakfast when we were in Singapore but now this sweet congee is on our breakfast table at least three days in a week, especially weekdays. Why? because cooking sweet congee in the slow cooker the night before will allow me to have more time in the morning to make my son lunch box and ...lazy a bit on the bed instead :) yes, over here most of the kids bring their own lunch to school. 

Actually this sweet congee does a good job in warming up our tummy in the cold morning. With Millet （小米）, Barley （意米）, Black rice （黑米）, Red bean （红豆）and rice （米）, it does provide a good carbohydrate to fill up the hungry tummy and the sweet fragrant in the morning is so lovely!  

Recipe from Ah Tze's kitchen play (cup measurement, can add or omit the ingredients as you wish)
(Make 3 small bowls)
Ingredients:
100g rice
2 tbsp millet
2 tbsp black rice
3 tbsp barley
3 tbsp red bean
2 tbsp sugarcane rock sugar
3~4 dried red dates 
600ml water (depends on how big your slow cooker is)

Method:

1. Place all the ingredients except the sugar in the slow cooker, wash and drain the grains. 

2. Place water in the slow cooker (depends on how thick you want the sweet congee to be), the water must not reach the top cover as the congee will overflow when cooked.

3. Place rock sugar in the slow cooker and cover.  Switch on the electricity to high mode. After 2.5 hours or when the grains started to boil, check whether the red bean has soften, if it is done, switch the slow cooker electricity to low mode。

The congee can be keep warm in the slow cooker until the next day. If the congee becomes too thick in the morning (actually my family love thick congee), you can add a bit of hot water to dilute the congee.