It takes only a few minutes to cook ribs with a simple rice cooker, and milky soup can't be made unless milk or additives are added (restaurants usually add "bone paste" with unknown composition, which will turn milky white immediately after a spoonful). If you want to make the soup white and thick, you need to stew it for a long time. For example, simmer directly in a briquette furnace for a day. Only the rice cooker can do this: after the rice cooker cooks the clear soup ribs, adults should eat the delicious meat first to avoid wasting, then throw the bones back and mix some fresh ribs (preferably big bones, trunk bones and other big bones) to cook together. After boiling, add some water (cold water) to simmer, and the soup will become mixed and gradually turn white (the nutrition is actually quite good, so you can drink it). Then let it cool down, for example, overnight, and then boil the pot with an electric cooker and add some cold water to boil it. After repeated several times, you can get milky white bone soup. In short, it is necessary to simmer slowly, alternating hot and cold, and accelerate bone destruction to facilitate precipitation.