2. Specific practice: Of course, it is best to choose fresh rice and take 80 grams of fresh rice. This is for two people and can be increased or decreased according to actual needs.

Wash the rice gently twice, and then soak it in clear water for about half an hour. Soaking is to make rice absorb water, which is easy to bloom when cooked, saving the time of cooking porridge.

4. After soaking, pour out the water in the bowl and add 1 teaspoon peanut oil or other edible oil. The purpose of refueling is to make the rice quickly absorb the heat of hot water after cooking, so that the rice will bloom more easily and the porridge will be smoother when cooked.

5. Mix rice and oil evenly for later use.

6. Add water to the pot, boil it, and add rice mixed with oil. When cooking porridge, I usually control the ratio of rice to water at about 1: 13, that is, the porridge cooked is just right on the premise that the rice is soaked well.

7. After the rice is put into the pot, the rice grains gather in the middle of the pot bottom. Stir constantly to make rice grains rotate in hot water, so that each rice grain can fully absorb heat and accelerate flowering. This process will last about five or six minutes.

8. After that, you will find that the rice grains are swollen and scattered in the pot, which is particularly evenly distributed. At this time, there is no need to stir, so that the rice grains are fully released.

9. Cover the pot, leave a small gap, turn off the heat and cook for about 20 minutes. Rice grains will blossom and porridge will overflow. If you simmer for a few minutes after turning off the fire, you will find a layer of porridge oil on the pot.

10, with this delicious bowl of porridge, you will find that you really can't cook porridge, and all the previous porridge was cooked in vain. This is called porridge. A spoonful of porridge is soft and smooth, and a pot of porridge can be dried in one mouthful.