Taking rice porridge as an example, it usually takes about 40 minutes to cook porridge with a rice cooker. If it is an ingredient such as beans, it will take longer.

Tips for cooking porridge in rice cooker;

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell.

The advantages of this are: a, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious.

2, boiling water under the pot: because boiling water under the pot will not appear paste bottom phenomenon, and it is more time-saving than cold water porridge.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

4, stirring: stirring is to make porridge "thick", that is, to make rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, oil: after the porridge is changed to slow fire, add a little salad oil for about 10 minutes, you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.

6. Cook the bottom of the pot separately from the ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the bottom of the porridge should be the bottom of the porridge, and the ingredients should be cooked separately. Finally, put it for a while, and never exceed 10 minutes. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.