cantonese: luk dau jook
mandarin: lu dou zhou
a common type of porridge enjoyed by ordinary families in china, especially in the summertime.
1. put in a big pot and bring to a boil:
a handful of mung beans (rinsed)
1 c white rice (rinsed)
8 c water
2. when the water boils, turn down the heat and simmer (covered), stirring occasionally.
3. after the beans "open," the rice is soft and the congee reaches the desired thickness (about 30 minutes), then remove from heat and serve. add sugar if desired.
enjoy!
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