Soaking for one night in advance will make it easier to cook, but the taste is not as good as cooking directly. Cook until the rice porridge is in the best state of separation from the soup. After the water is boiled, it will be slightly simmered for about 25 minutes. Slightly viscous, about 35 minutes. The viscosity is moderate, about 45 minutes.
Soaking rice in cold water before cooking porridge will make the rice grains swell. The advantage of doing this is to save time by cooking porridge, and when stirring, it will move in one direction to make millet porridge more viscous.
Put enough water in the millet porridge pot, and do not add water halfway. The water is generally 15-20 times of the ingredients. Bottled water can be used instead in areas with poor water quality. Don't be lazy, stir the pot just after rice, to prevent the bottom from being burnt, and uncover the pot cover as little as possible when simmering, so as to prevent the pot from overflowing and leave a seam when covering the pot cover.
Millet porridge is light in taste, fragrant, simple and easy to make. When cooking porridge, you must first boil the water and then add the washed millet, boil it first, then simmer it with slow fire, and then turn off the heat after the soup is sticky.