1. Add rice only when the water boils. The reason why you use boiling water when cooking porridge is that the tap water you usually use has been chlorinated and disinfected. If you use tap water to cook porridge directly, the chlorine contained in the water will inevitably destroy a large amount of vitamin B1 contained in the rice. When boiling water is used to cook porridge, the chlorine in the water evaporates through water vapor, thus greatly reducing the loss of vitamin B1 and other nutrients.

2. Bring to a boil over high heat. After adding the rice, heat it over high heat. After the water boils again, turn the heat down so that the water in the pot remains boiling without overflowing. Then simmer for about 20 minutes and stir properly for about 10 minutes to keep the water in the pot boiling until it becomes thick.

3. Prevent dripping oil from overflowing. When cooking porridge, add a few drops of cooking oil to the pot to prevent the porridge water from overflowing and the porridge surface from bubbling. The cooked porridge will also be bright in color and especially smooth in the mouth.

4. Keep the porridge boiling. To make porridge thick, the starch contained in the rice must be incorporated into the water as much as possible. To achieve this, the friction between the rice grains, the pot wall and the water must be accelerated. Therefore, the water in the pot must be kept boiling.

5. Cover and cook porridge. It is necessary to cover the pot when cooking porridge. This can prevent some water-soluble nutrients from evaporating with water vapor, and can also save the time of cooking porridge and make the porridge taste better.