This porridge is built around the idea that white, naturally pale ingredients in Chinese food culture are traditionally associated with nourishing, gentle, restorative qualities — rice, oats, Chinese yam, lotus seeds, and Job’s tears (yi yi ren) come together into a soft, creamy porridge that’s lightly sweetened with rock sugar and incredibly comforting. Made entirely in the Instant Pot, it requires almost no active effort beyond gathering the ingredients and letting the pressure cooker do its work.
Why You’ll Love This Recipe
A Blend of Traditional Nourishing Ingredients Rice and oats form the creamy, hearty base of the porridge, while Chinese yam (shan yao), lotus seeds, and Job’s tears each bring their own distinct texture and subtle flavor. Chinese yam becomes soft and slightly starchy as it cooks, almost melting into the porridge. Lotus seeds add a gentle, slightly sweet bite. Job’s tears, a type of grain often used in Chinese herbal cooking, contribute a chewy texture that holds up well even after thirty to forty minutes under pressure. Together they create a porridge with more complexity and textural interest than a simple rice congee.
Water Level Controls the Final Consistency The relationship between water and the porridge base is the single most important variable in this recipe. Using roughly three times as much water as the combined dry ingredients produces a porridge with good body — thick enough to feel substantial, loose enough to spoon easily. Adjust the water level up for a thinner, more soup-like porridge or down for something closer to a thick rice pudding, depending entirely on your preference.
Sweetened After Cooking, Not Before Adding the rock sugar after the Instant Pot has finished cooking, while the porridge is still hot, allows the residual heat to dissolve the sugar gently without needing to stir it in over direct heat. This timing also means you can adjust the sweetness to your own taste each time you make it, rather than committing to a sugar level before you know how the porridge has turned out.
Key Ingredients
Rice (1 cup) — The base of the porridge, providing its creamy body and familiar comforting texture.
Oats (½ cup) — Adds extra creaminess and a slightly different texture from the rice alone, contributing to the porridge’s smooth, hearty consistency.
Chinese Yam / Shan Yao (1 stick, peeled and chopped) — A starchy root vegetable that softens into the porridge as it cooks, adding a subtle earthy sweetness and a slightly thicker consistency.
Lotus Seeds (½ cup) — Adds a gentle bite and a mild natural sweetness that complements the other ingredients without overpowering them.
Job’s Tears / Yi Yi Ren (½ cup) — A chewy grain commonly used in Chinese cooking for its texture and traditional nourishing qualities. It holds its shape well even after extended pressure cooking.
Rock Sugar — Added at the end for a clean, gentle sweetness. Adjust to taste — start with two medium pieces and add more if you prefer it sweeter.
Key Steps
Combine the rice, oats, peeled and chopped Chinese yam, lotus seeds, and Job’s tears in the Instant Pot.
Add water until the level is roughly three times higher than the combined dry ingredients — approximately five cups, though this can be adjusted based on your preferred consistency. More water produces a thinner porridge; less water produces a thicker one.
Set the Instant Pot to porridge mode and cook for 30 to 40 minutes.
Once the cooking cycle is complete and the pressure has fully released, open the lid and add two medium pieces of rock sugar, or adjust to your preferred sweetness level. Let the residual heat of the porridge dissolve the sugar fully before stirring and serving.
Expert Tips
If you prefer a thicker porridge after cooking, simply continue on the Instant Pot’s sauté setting for a few extra minutes with the lid off, stirring occasionally, to reduce some of the liquid.
Taste the porridge after the sugar has dissolved and adjust if needed. Different batches of lotus seeds and yam can have varying natural sweetness, so the right amount of added sugar can shift slightly each time.
How to Serve
Serve warm in bowls as a comforting breakfast, light meal, or dessert-like snack. This porridge is traditionally enjoyed on its own, allowing the gentle sweetness and varied textures of the ingredients to come through clearly.
Storage & Reheating
Store in an airtight container in the refrigerator for up to three days. The porridge will continue to thicken as it sits — when reheating, add a splash of water and stir well over low heat to restore the original consistency.
Variations
For a richer version, substitute part of the water with milk or unsweetened soy milk. For added nutrition and color, a small handful of goji berries can be added during the last few minutes of cooking or stirred in fresh at the end alongside the rock sugar.
FAQs
Can I make this without an Instant Pot? Yes — simmer all the ingredients together in a large pot over low heat, stirring occasionally, for about 1.5 to 2 hours until everything is soft and the porridge has thickened to your liking. Add water as needed if it reduces too much before the ingredients are fully cooked.
Where can I find Chinese yam, lotus seeds, and Job’s tears? All three are available at Asian grocery stores, typically in the dried goods or herbal foods section. Job’s tears may also be labeled as “pearl barley” in some packaging, though it is a different grain from true barley.
White Porridge For Beauty and Energy
Rice, oats, Chinese yam, lotus seeds, and Job's tears slow-cooked in the Instant Pot into a creamy, lightly sweetened porridge — a traditional, comforting bowl made with minimal effort.
Ingredients:
Instructions
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Combine the rice, oats, chopped Chinese yam, lotus seeds, and Job's tears in the Instant Pot.
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Add water until the level is roughly three times higher than the combined dry ingredients, about 5 cups, adjusting based on your preferred thickness.
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Set the Instant Pot to porridge mode and cook for 30 to 40 minutes.
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Once the cooking cycle is complete and the pressure has released, open the lid and add the rock sugar. Let the residual heat dissolve the sugar fully.
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Stir well and serve warm.
