Single-Serve Black Rice–Jujube Morning Porridge (Heuk Mei Juk) with Quinoa & Oats

Name: Single-Serve Black Rice–Jujube Morning Porridge (Heuk Mei Juk) with Quinoa & Oats
Prep time: 5 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: Serves 1 (about 1 large bowl)
Cuisine: Chinese
Ingredients: 1/4 cup black rice, rinsed well; 2 tbsp quinoa, rinsed well; 2 tbsp rolled oats (not instant); 3–4 dried jujube (red) dates, rinsed; split if very large and remove pits if present; 2 3/4 cups water, plus more to loosen as needed; Pinch of salt; 1 thin slice fresh ginger, lightly smashed

Judah Newman·1 hr 25 min·Serves 1 (about 1 large bowl)

This is a one-bowl, one-person Cantonese-style morning porridge that combines nutty black rice with soft, sweet jujube dates, plus a little quinoa for lightness and oats for creaminess. The method is tuned for a silky, spoon-coating texture (not gluey): rinse well, start with plenty of water, then add oats near the end so they thicken without turning pasty. It’s warm, gently sweet, and easy to scale up later.

breakfast
porridge
one-bowl
make-ahead

1 hr 25 min total · 5 min prep · 50 min cook · 30 min rest

400 kcal · 12g protein · 79g carbs · 5g fat total

Small pot with lid

Ingredients

Grains & fruit
•1/4 cup black rice, rinsed well
•2 tbsp quinoa, rinsed well
•2 tbsp rolled oats (not instant)
•3–4 dried jujube (red) dates, rinsed; split if very large and remove pits if present
Liquid & seasoning
•2 3/4 cups water, plus more to loosen as needed
•Pinch of salt
Optional (nice for aroma)
•1 thin slice fresh ginger, lightly smashed

Instructions

Optional quick soak (better texture)

Combine the rinsed black rice and quinoa in a small bowl with cool water to cover; soak 30 minutes, then drain. (Skip if you’re in a rush—just expect a slightly longer simmer.)

Cook the porridge

In a small pot, combine black rice, quinoa, jujubes, 2 3/4 cups water, salt, and the ginger (if using). Bring to a lively boil over medium-high.

Stir once, then reduce to a gentle simmer (small bubbles). Cover slightly ajar and cook 35–45 minutes, stirring every 8–10 minutes, until the black rice grains look “burst” and the liquid turns deep purple and lightly thickened.

Stir in the rolled oats and simmer 5–8 minutes, stirring often, until the porridge goes glossy and spoon-coating. Texture cue: when you drag a spoon across the bottom, the trail should close slowly (not snap shut like soup, not hold like paste).

Adjust consistency: if it’s thicker than you like, add hot water 2–4 tbsp at a time and simmer 1 minute; if too thin, simmer uncovered 2–4 minutes, stirring, until it lightly clings to the spoon.

Serve

Fish out the ginger slice (if used) and serve hot. Let it sit 2 minutes in the bowl—it will thicken slightly as it cools.

Tip: If you want extra-silky congee, whisk vigorously for 15–20 seconds right at the end to break up some grains and create a smoother body.

Notes

Texture control: oats thicken fast—adding them near the end keeps the porridge silky instead of gluey. If using instant oats, cut to 1 tbsp and simmer only 2–3 minutes. Sweetness: jujubes vary; add a little honey or brown sugar at serving if yours are mild. Storage: refrigerate up to 3 days; reheat with a splash of water to loosen.

Ingredients

Grains & fruit

•1/4 cup black rice, rinsed well

•2 tbsp quinoa, rinsed well

•2 tbsp rolled oats (not instant)

•3–4 dried jujube (red) dates, rinsed; split if very large and remove pits if present

Liquid & seasoning

•2 3/4 cups water, plus more to loosen as needed

•Pinch of salt

Optional (nice for aroma)

•1 thin slice fresh ginger, lightly smashed