Lychee Lily Seed Millet Porridge - Surprisingly Delicious (First Time Making)

The character 'jōu' () has an arch on both sides and a 'mi zì' () in the middle, which means a person is bending over and stirring the pot while making rice porridge.

There are many types of rice used to make porridge, with the most commonly used one being glutinous rice. Glutinous rice is sticky and produces porridge with a thick consistency, making it the preferred choice for making porridge.

In fact, there are many other types of rice used to make porridge, such as purple rice, black rice, millet, corn, (jì mǐ – jobobi/horsebean), brown rice, and japonica rice (jīng gǔ –).

Today, I'm sharing a recipe for Lychee and Lily Seed Millet Porridge.

Ingredients: 20g dried lily seeds (), 10g lychee seeds (), 100g millet ()

Steps:

1Soak the dried lily seeds in warm water for about 20 minutes. Don't soak them for too long.

2Wash and prepare the lychee seeds. Wash and rinse the millet 1-2 times.

3Bring water to a boil in a pot, and when the water is almost boiling, add the three prepared ingredients.

4Increase the heat to boil, then reduce the heat to low and simmer slowly.

5Continue to simmer until the soup becomes thick, then add the pre-washed goji berries ().