Mulberry & Glutinous Rice Porridge
Ingredients
- Dried mulberry (sangshen) 30 g (or fresh mulberry 60 g)
- Glutinous rice 60 g
- Rock sugar to taste
Principle
Mulberry fruit is cold, sweet-sour; nourishes yin, enriches blood, and moistens dryness. Glutinous rice is warm and sweet; tonifies center qi and warms the stomach. Together they support yin-blood and middle qi (syndrome differentiation required).
Effects & uses
For liver–kidney yin deficiency with qi–blood insufficiency—dizziness, tinnitus, sore weak back/knees, early graying, dry constipation; also mild convalescence or postpartum blood deficiency care (syndrome differentiation required). Not a substitute for medication.
Method
- Rinse mulberry (soak dried fruit briefly if needed); rinse rice.
- Simmer rice in water until grains open, then add mulberry until thick.
- Stir in rock sugar off heat.
How to use
- Eat warm once daily as breakfast or a light meal.
Caution
Avoid if spleen–stomach are cold with loose stools. Glutinous rice is sticky—use smaller portions for elders, children, or active GI inflammation; eat while hot. Diabetics should limit sugar and fruit. Persistent symptoms need medical evaluation. Food-care only.
Source
Baidu Baike mulberry–rice porridge entry; porridge classics and public dietotherapy summaries (Bohe, Fuhe Health, etc.). Doses vary across sources—start with 30 g dried mulberry and 60 g rice for daily use. To be manually verified.