Simple congee low in common allergens

A study recipe associated with the special or allergy-prone constitution (特禀质, Tè Bǐng Zhì): a very simple congee of rice with carrot and pumpkin, formulated to avoid the most common allergens.

Ingredients (3 servings)

• 1 cup white rice Rice
• 1 carrot, finely diced Carrot
• 200 g pumpkin, diced Pumpkin
• 8 cups water
• A pinch of salt

Preparation

1. Rinse the rice and start it in the cold water; bring to a boil and lower the heat.
2. After 30 minutes, add the carrot and pumpkin.
3. Cook 30–40 minutes more, stirring occasionally, until silky.
4. Season very lightly and serve hot.

Traditional reading

For this constitution tradition recommends prudence: few, familiar, well-cooked ingredients, introducing novelties one at a time. The study dish deliberately avoids soy, egg, tree nuts, sesame, peanut, gluten, fish, and shellfish.

Variations

• Introduce one new ingredient at a time (millet, sweet potato) to observe tolerance.
• With well-cooked shredded chicken, if already tolerated, it gains protein.

Precautions

Low in common allergens does not mean hypoallergenic: any food can trigger allergy. Repeated or severe reactions require medical evaluation; do not restrict whole food groups without advice. Constitution is determined with a professional; this recipe is study material, not a personal plan.