First, ingredients:

1, main ingredient: 50g of rice.

2. Accessories: water 520m

Second, the steps:

1. Prepare about 50g of rice. Actually, I haven't measured it carefully, and this is probably the only one in my hand.

2. Wash the 260ml stewing beaker, which is convenient for rice washing.

3. Boil water with an electric kettle. Immediately after the water is boiled, pour the washed rice and boiled water into the cup, and the amount of water is about a little below the thread. Cover and wait for 5 minutes to warm up, during which the next round of boiling water can be prepared.

4. Preheat for about 5 minutes, and pour off the water. You can see that the rice cooked after 5 minutes is a little ripe. Immediately after pouring out the preheated water, pour the boiled water just prepared during preheating into the cup, with the same amount of water as in the previous step. Remember! Be sure to have just boiled water! Put the lid on immediately.

5. After you cover it, you can leave it alone. You can get up in the morning and do it. It should take about an hour or two by noon. This is the characteristic of stews. You only need to cook for 5 minutes, and you can always eat cooked rice porridge without cooking.

6, just open the lid, there will be some water vapor condensed on the lid and dripped into the porridge, which looks more transparent. This one is stirred. Stew for about 9 hours, and you can still see the hot air when stirring.

Third, pay attention to the main points:

The stewing beaker used here is 260ml, and the amount of rice is about 50 g. If it is a relatively large cup, it needs to be appropriately increased.