There is something undeniably healing about a warm bowl of sweet porridge on a crisp morning. Growing up in Sichuan, my mother didn’t just rely on savory congee; she often rotated in sweet, multigrain soups known as tian tang or mixed porridges to keep our energy up. This Red Bean and Black Rice Porridge (Hong Dou Hei Mi Zhou) is a direct page from my childhood memories, though I’ve tweaked it slightly to include oats for a texture that bridges the gap between traditional Chinese dessert soups and Western oatmeal.
It is an incredibly nutritious, fiber-rich breakfast or afternoon snack that feels like a hug in a bowl. Unlike the tedious process of watching a pot boil for hours, my method utilizes modern kitchen tools to make this accessible for busy home cooks.
Why This Recipe Works
- Texture Balance: The combination of chewy black rice, creamy adzuki beans, and soft oats creates a complex mouthfeel that is far superior to using a single grain.
- Soaking Technique: By strictly adhering to a long soak time for the beans, we ensure they cook evenly with the quicker-cooking oats, preventing the “crunchy center” failure often seen in mixed bean soups.
- Dairy Finish: Adding milk (or a plant-based alternative) after the cooking process preserves the milk’s proteins and fresh flavor, preventing curdling or scorching during the long simmer.
What is Red Bean and Black Rice Porridge?
In China, this type of dish sits somewhere between a staple meal and a dessert. It is often referred to as “Eight Treasure Porridge” (Ba Bao Zhou) when it has many ingredients, but this simplified version focuses on the earthy, nutty flavors of black rice and red beans.
Traditionally, it is served hot and sweetened with rock sugar. It is considered a “warming” food in Traditional Chinese Medicine (TCM), often consumed to replenish iron and boost circulation. If you are looking for other traditional sweets, you might enjoy my Chinese Date Cake or the comforting Yellow Millet Sticky Rice Cake.
About the Author & Recipe Development
I’m Lin, and I have spent over a decade cooking professionally, starting in my family’s kitchen in Sichuan and later training at a culinary institute before cooking in restaurants.
For this specific recipe, I tested three different cooking vessels: a standard heavy-bottomed Dutch oven, a Japanese rice cooker, and an Instant Pot.
- The Dutch Oven: Required about 1.5 cups more water due to evaporation and needed constant stirring to prevent the oats from sticking.
- The Rice Cooker: The easiest “set it and forget it” method, yielding a thick, creamy consistency.
- The Instant Pot: Fastest, but required careful timing to ensure the kidney beans were safe to eat (more on that in the Safety section).
My goal is to bring you a recipe that is authentically Chinese in flavor but scientifically adapted for your modern kitchen.
Key Ingredients
- Black Rice (Hei Mi): Often called “forbidden rice.” It has a deep purple hue and a nutty flavor. It contains high levels of anthocyanin antioxidants.
- Red Beans (Adzuki): These are small, dark red beans commonly used in Asian desserts. They offer a creamy texture when cooked down.
- Red Kidney Beans: These are larger and meatier than adzuki beans. They must be soaked and cooked thoroughly.
- Oats: I use old-fashioned rolled oats here. They provide body and thickness to the soup. If you skip these, the soup will be thinner.
- Milk: Added at the end for creaminess. You can substitute this with coconut milk for a vegan version or condensed milk for a richer treat.
Recipe Notes Before We Begin
- Measurements: The original homestyle recipe uses “bowls” as a ratio. For this English version, I have standardized this to US Cups for precision. 1/4 bowl is approximately 1/4 cup.
- Sweetener: Rock sugar (yellow lump sugar) is traditional and gives a mellow sweetness. However, granulated white sugar, brown sugar, or honey work perfectly fine.
- Water Ratio: The water-to-grain ratio is crucial. For a thick porridge, use a 1:6 ratio (1 cup grain to 6 cups water). For a thinner soup, go for 1:8.
Mise en Place / Prep
Preparation for this dish starts the night before—or at least 3 hours prior to cooking.
- Wash the Grains: Rinse the black rice, red beans, and kidney beans under cold water until the water runs mostly clear.
- The Soak: Place the red beans and kidney beans in a large bowl and cover with 2 inches of water. Let them soak for at least 3 hours, preferably overnight. Why? This rehydrates the dried beans, significantly reducing cooking time and ensuring they cook at the same rate as the rice and oats.
How to Make Red Bean Milk Oatmeal Porridge
Step 1: Combine Ingredients
Drain the soaked red beans and kidney beans. Rinse the black rice and oats. Place all these solid ingredients into your cooking vessel of choice (Rice Cooker, Electric Pressure Cooker, or Pot).
Step 2: Add Water and Cook
Pour in the water.
- Rice Cooker (Recommended): Add water to the “Porridge” line or use 3 to 4 cups of water. Close the lid and select the “Porridge/Congee” setting (usually 60-90 minutes).
- Stovetop: Add 4 to 5 cups of water. Bring to a vigorous boil over high heat. Reduce heat to low, cover, and simmer for 45-60 minutes. Note: You must stir occasionally to prevent the oats from sticking to the bottom.
- Pressure Cooker: Add 3 cups of water. Cook on High Pressure for 25 minutes, then allow a Natural Release for 15 minutes.
Step 3: Check for Doneness
Open the lid. The porridge should be thick, and the beans should be soft enough to be crushed easily with a spoon. If it is too thick, stir in a little hot water to reach your desired consistency.
Step 4: Sweeten and Serve
Ladle the hot porridge into bowls. Stir in sugar or honey to taste. Finally, pour in the milk (room temperature or warm) and stir to combine.
- Optional: If you have a sweet tooth like me, a drizzle of condensed milk is divine.
- Garnish: For a textural contrast, sprinkle a few raisins or dried cranberries on top.
If you are serving this as part of a larger breakfast spread, it pairs wonderfully with savory items to balance the sweetness. Try pairing it with my Flaky Scallion Pancakes or simple Sauce Stir-Fried Eggs.
Common Mistakes When Making Porridge
- Skipping the Soak: If you do not soak the kidney and red beans, the black rice and oats will turn into mush long before the beans are tender. You will end up with a gritty, undercooked texture.
- Adding Sugar Too Early: Never add sugar at the beginning of the cooking process. Sugar can harden the cell walls of beans, preventing them from softening properly. Always sweeten after the beans are fully cooked.
- Ignoring the Pot (Stovetop): Oats release a lot of starch (beta-glucan). If cooking on the stove, this starch will settle and burn if you don’t stir every 10-15 minutes.
Food Safety and Preparation
Kidney Bean Safety: Red kidney beans contain a toxin called phytohaemagglutinin, which can cause gastric distress if not cooked properly.
- The Rule: Kidney beans must be boiled vigorously for at least 10 minutes to destroy this toxin.
- In Slow Cookers: Do not cook raw kidney beans in a slow cooker on “Low” from the start, as the temperature may not get high enough to kill the toxin. Always boil them on the stove for 10 minutes before transferring them to a slow cooker, or use the canned variety (which are pre-cooked). Since we are using a Rice Cooker or boiling method here, the heat is sufficient, but ensure they are soft and fully cooked through.
FAQ
Q: Can I use steel-cut oats? A: Yes! Steel-cut oats hold their shape better than rolled oats and add a nice chewiness. If using steel-cut oats, add them at the beginning with the beans. If using instant oats, stir them in during the last 5 minutes of cooking.
Q: Is this gluten-free? A: Black rice and beans are naturally gluten-free. Oats are naturally gluten-free but are often processed in facilities with wheat. To be safe, ensure you buy certified gluten-free oats.
Q: Can I make this vegan? A: Absolutely. Replace the cow’s milk with oat milk, soy milk, or coconut milk. Coconut milk adds a wonderful tropical aroma that reminds me of Sweet and Sour Chinese Yam desserts.
Serving Suggestions & Pairings
This porridge is quite filling on its own, but in a Chinese household, we love a table full of variety.
- For a Savory Contrast: Serve with a side of Smashed Cucumber Salad or the savory Seaweed Egg Drop Soup for a complete lunch.
- For Dessert: If serving this as a sweet afternoon snack, it goes well with Pumpkin Chestnut Pound Cake.
Authoritative References
- For detailed nutritional data on Adzuki beans, refer to the USDA FoodData Central.
- For food safety guidelines regarding cooking dried beans, please review the FDA’s Bad Bug Book (Page 254).
Nutrition Information (Estimate)
- Calories: 320 kcal
- Carbohydrates: 58g
- Protein: 12g
- Fat: 4g
- Fiber: 8g
- Sugar: 12g (varies by sweetener added)
Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Creamy Red Bean and Black Rice Porridge
Equipment
- 1 Rice Cooker Or electric pressure cooker/heavy-bottomed pot
- 1 Large Bowl For soaking beans
Ingredients
Grains & Beans
- 1/4 cup black rice Hei Mi / Forbidden Rice
- 1/4 cup red beans Adzuki beans
- 1/4 cup red kidney beans Dried
- 1/4 cup rolled oats
- 3 cups water Add 1-2 cups more if using stovetop
To Serve
- 1/2 cup whole milk Or oat milk/coconut milk
- 2 tbsp sugar Or honey/condensed milk, adjust to taste
- 1 tbsp raisins Optional garnish
Instructions
- Rinse the red beans and kidney beans. Place them in a large bowl and cover with 2 inches of cold water. Let them soak for at least 3 hours (or overnight). Rinse the black rice and oats.
- Drain the soaked beans. Add the soaked beans, rinsed black rice, and oats into your rice cooker pot. Pour in about 3 cups of water.
- Close the lid and select the ‘Porridge’ or ‘Congee’ setting. If your rice cooker does not have this setting, cook for a standard cycle, check water, and potentially run it again until beans are very tender.
- Note for Stovetop: If using a regular pot, add 4-5 cups of water. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes, stirring frequently to prevent sticking.
- Once the porridge is cooked and the beans are soft and tender, ladle into serving bowls.
- Stir in sugar or honey to taste. Pour in the milk and mix well. Top with raisins if desired and serve warm.
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