Rice and Date Sweet Soup
(Mǐ Zǎo Tián Tāng 米枣甜汤)
In Chinese home cooking, some of the most enduring dishes are also the simplest. Rice and date sweet soup is one of those preparations, often made with little more than what was already in the pantry. It was never intended as a showpiece dessert, but as a gentle, warming bowl to be eaten in the evening or shared among family members.
Rice provides body and comfort, while dried dates contribute a round, mellow sweetness that deepens as the soup cooks. Historically, this pairing reflects a broader principle in Chinese food culture: sweetness is most harmonious when it arises naturally through slow cooking rather than through added sugar.
This dish appears in many regional variations, sometimes thinner and drinkable, sometimes closer to a light porridge. The version below stays flexible, allowing the cook to adjust texture and sweetness according to preference.
Ingredients: Serves 4
- ¼ cup short-grain rice
- 4–6 dried red dates (jujubes), halved or pitted
- 5–6 cups water
- Optional sweetener: honey or allulose, to taste
Method:
Rinse the rice thoroughly until the water runs mostly clear.
Combine the rice, dates, and water in a pot. Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 30–40 minutes, stirring occasionally, until the rice softens and lightly thickens the soup. The dates should be very soft and fragrant.
Taste and adjust sweetness only if needed. The soup should remain mild and comforting rather than overtly sweet.
Serve warm.
Notes on Use and Variation:
This soup can be made thinner for drinking or thicker for spooning by adjusting the amount of water and cooking time. Leftovers reheat well and often deepen in flavor overnight.
