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The Hot Date Congee

The Hot Date Congee


  • 1 cup whole hazelnuts
  • 1 heaping cup short-grain brown rice, soaked for 2 hours, rinsed, and drained
  • 1 tablespoon soft brown sugar
  • Salt
  • 1 cup whole milk
  • 1/4 teaspoon ground cinnamon, plus more for serving
  • 6 dried dates, pitted and chopped
  • 4 tablespoons Greek yogurt or creme fraiche


  1. In a small frying pan over medium-high, heat hazelnuts, stirring frequently, until browned. Remove from pan and set aside.
  2. In a saucepan, combine rice, sugar, a pinch of salt, milk, and cinnamon. Bring to the boil over a medium-high heat, stir well, then lower heat to medium-low. Add chopped dates and simmer, covered, for 10 to 15 minutes, stirring occasionally, until thick and porridge-like. Cook, uncovered, for 2 more minutes.
  3. Divide congee among four bowls and sprinkle with toasted hazelnuts. Top bowls with Greek yogurt and sprinkle with cinnamon.


  • Recipe provided by Nisha Katona, author of Pimp My Rice.


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