When I was a child, every vacation was spent at my grandmother's house, my grandmother's house has a large earthen stove, a large iron pot, the cooking process is the first to make the rice and then stir-fried vegetables, cooking way more complicated than what we now use the rice cooker, the raw materials are all the crop stalks, control the size of the fire has a certain skill, I was often to help my grandmother to burn the fire.
Potpourri rice is first cooked to the right degree in the iron pot, drain the rice soup, and then poured into the pot with the residual heat in the stove smothered. Steamed rice into a container, with a straw woven straw barrel insulation, the pot to stay a layer of yellowish potpourri, crispy and burnt, the children can directly hold the potpourri in their hands to eat, like eating a big cake, extraordinarily fragrant, but also with potpourri and rice kneaded into a rice ball, after 60 after 70 friends, you have had such an experience?
Then Grandma poured the rice soup into the pot, milky white rice soup and potpourri fusion, issued a snorting sound, we here this practice is called "hot potpourri porridge", this potpourri porridge soft with potpourri crispy, more rice primitive charcoal, Grandma said, ate potpourri porridge, will not be upset stomach.
60 after 70 friends of the pot of congee has a very deep emotion, and now they want to do and not that kind of conditions, today I will share with you, the ordinary pot can do pot of congee, pure flavor, do not have to go to Nongjiale can also taste.
Ingredients: brown rice, late indica rice half
Practice:
Step 1: half brown rice half late indica rice, soaked for ten minutes and then cleaned twice, cold water into the pot , rice and water ratio of 1:6, a little bit more water is a little bit thinner rice soup, a little bit less water rice soup is thicker, so the amount of water can be added to their own preferences.
Step 2: turn a few times in the middle, feel the rice grains in the middle of the hard heart, the rice soup was milky white gradually thickened, ready to drain out of a leaky pot, leaky pot below the pot to catch the rice soup, the surface of the grains of rice containing pulp is not easy to penetrate the steam, can be used to appropriate amount of cool water dripping in the rice to dilute, so that the steam out of the rice is also a lot of loose.
Step 3: re-clean the pot, pour the rice spread evenly, and then use chopsticks to tie some air holes, cover the lid of the pot to stew on the gas, with the smallest fire, began to stew, every 30 seconds to move the edge of the pot, so that the pot along the edge of the uniform heat.
Step 4: eight to ten minutes later, from the air holes can smell the rice, turn off the fire and simmer for two minutes can be opened, the steamed rice out, the bottom of the pot will remain a layer of golden crispy potpourri, stewed rice is also loose and delicious.
Step 5: Pour the rice soup into the pot while it is still hot, turn the potpourri to boil again, the fragrant farmhouse potpourri porridge is ready.
The sticky rice to make a thick potpourri porridge, so try to choose the late rice, northeastern rice to do, cooking rice can be pinched with your fingers, cooking time is not too long, fingers feel rice without hard heart can be, stewing rice must keep turning the edge of the pot so that the potpourri of the degree of crispiness will be uniform, in addition to the family if there are children, the potpourri and the steamed rice and steamed rice into a rice ball, the children like to eat this way.