When I was a child, I spent every holiday at my grandmother's house. My grandmother has a big earthen stove and a big iron pot. The cooking process is to cook rice first and then stir-fry it. The cooking method is much more complicated than the rice cooker we use now. The raw materials are all crop straws, so I have some skills in fire control. At that time, I often helped grandma make a fire.
Cook rice with crispy rice in an iron pot to a proper degree, drain the water, then pour it into the pot and cook it with the remaining temperature of the furnace cavity. Put the steamed rice into a container, keep it warm in a straw bucket woven with straw, and leave a layer of crispy rice from Huang Cancan in the pot, which is crispy and brown. Children can eat it directly with their hands, just like eating a big cake, which is particularly fragrant. You can also knead it with rice into rice balls. Have you ever had such an experience with friends born after 60 s and 70 s?
Then grandma poured the rice soup into the pot, and the milky rice soup blended with the crispy rice, making a sneering sound. We call this practice "scalding rice porridge" here. This crispy rice porridge has the original burnt flavor of rice. Grandma said that eating rice crust porridge would not upset the stomach.
My friends after 60 s and 70 s have deep feelings for crispy rice porridge, but now I have no conditions to cook it myself. What I want to share with you today is that rice crust porridge can be made in an ordinary pot, which is pure in taste and can be tasted without going to a farmhouse.
Ingredients: half brown rice and half late indica rice.
Exercise:
Step 1: Soak half brown rice and half late indica rice for 10 minute, and then wash them twice. Put cold water in the pot, and the ratio of rice to water is 1: 6. If there is more water, the rice soup will be thinner, and if there is less water, the rice soup will be thicker, so the amount of water can be added according to your own preferences.
The second step: turn it over several times in the middle, feeling that there is no hard core in the middle of the rice, and the rice soup is milky white and gradually sticky. Prepare a leaky pot to drain the rice soup, and catch the rice soup with a basin under the leaky pot. At this time, the slurry on the surface of the rice is not easy to be diluted by vapor permeation, so it can be diluted by pouring a proper amount of cold water into the rice, so that the steamed rice is much looser.
Step 3: Clean the pot again, pour in the rice and spread it evenly, then stick some air holes with chopsticks, cover the pot cover and stew it, then start stewing the rice with minimum fire, and move the edge of the pot every 30 seconds to make the pot evenly heated along the edge.
Step 4: After eight to ten minutes, you can smell the fragrance of rice from the air outlet, turn off the fire and stew for two minutes, and then you can open it. Take out the steamed rice, there will be a golden crispy rice crust at the bottom of the pot, and the stewed rice will be soft and delicious.
Step 5: Pour the rice soup into the pot while it is hot, turn the rice crust over and cook it, and the fragrant peasant rice crust porridge will be ready.
Only glutinous rice can make thick crispy rice porridge, so try to choose late rice and northeast rice to make it. You can pinch it with your fingers when cooking. Don't cook for too long, your fingers can feel that the rice has no hard heart. When stewing rice, you must constantly turn the edge of the pot, so that the crispness of the pot will be even. In addition, if you have children at home, knead the rice crust and steamed rice into rice balls, which children like to eat.