The purpose of the cooking pot is to make the starch in the rice porridge block the small holes on the surface of the pot to prevent water seepage and remove the earthy smell of the new pot.

Soak rice for 30 minutes (if it is soaked in warm water in winter), add water to the pot (the proportion of water is controlled according to the amount of rice), and then add rice. When cooking on medium heat, you need to stir for about one minute, especially the rice that sinks to the bottom of the pot (the purpose of stirring is to prevent the rice from sticking to the bottom of the pot).

When the water is about to boil, turn it to a low heat. If there is too much water, you need to open the lid (to prevent the pot from overflowing).

After boiling, continue to cook for 3-5 minutes to see if the rice is cooked. If cooked, cook for another minute, then turn off the heat.

After the porridge is cooked, it needs to stand for 4-6 hours. If you are not in a hurry, you can cook porridge at night and put it the next day. The next day, pour out the cooked rice porridge (the cooked porridge is not edible) and wash it, and the pot can be used normally ~