Have you ever complained that your congee isn't thick or fragrant enough? Do these problems have to be solved with "food additives"?
For fragrance, add nuts. Peanuts, melon seeds, walnuts, pine nuts, almonds, white sesame seeds, and black sesame seeds are all rich in unsaturated fatty acids, which can make your congee more fragrant. It's important to add the toasted nuts just before the congee is done cooking, to avoid destroying their fragrance during the long simmering process. Crushing the peanuts, walnuts, and other nuts into smaller pieces will yield even better results.
For thickness, add sticky ingredients. Black glutinous rice, glutinous rice, and yellow broomcorn millet are rich in amylopectin, which acts as a natural thickener once cooked. However, these ingredients can easily cause blood sugar levels to rise. For diabetics who want a thicker congee, you can add oats. Their abundant beta-glucan is also a natural thickener and can help control blood sugar and blood lipids.
For sweetness, add red dates. Red dates, raisins, longan flesh, and lotus seeds all contain high levels of sugar and can add a sweet flavor to your congee, but diabetics should drink it in moderation. Note that the lotus seed cores must be removed before cooking.