Materials:
Corn residue, glutinous rice, rice, water, sugar, condensed milk.
Steps:
1. Wash glutinous rice and rice first and soak them in clear water for at least 30 minutes to make them fuller.
2. Shell the corn residue, put it into the pot, add clean water, shake the pot body, and wash off the skin and impurities of the corn residue.
3. Then put the corn residue, soaked glutinous rice and rice into a stew pot, and add a proper amount of water, the water depth is slightly higher than that of rice flour.
4. After the fire is boiled, turn to low heat, leaving only a gap in the lid and continue to stew for 3-4 hours. In the meantime, it is necessary to keep stirring to prevent the bottom from being burnt.
5. After the glutinous rice and rice are cooked soft and glutinous, add appropriate amount of sugar and cook for a while to make the rice softer and glutinous.
6. Finally, add condensed milk to taste and boil out warm waxy corn porridge.
Tips:
1. Don't cover it when stewing, it will dispel the sticky smell.
2. The ratio of glutinous rice to rice can be adjusted by yourself, depending on personal taste.
The longer the glutinous rice and rice are soaked, the softer the cooked rice will be.
4. Tender corn residue is more tasty, stewing for a long time, and can absorb the taste of rice better.