1, when the water is boiling under the rice, due to the different temperatures inside and outside the rice grains, it will produce pressure to make the surface of the rice grains form many tiny cracks. In this way, the rice grains are easy to cook and the starch is easy to dissolve in the soup. After the rice with a large fire to heat, the water boiled again is changed to simmer for about 20 minutes, and appropriate stirring for about 10 minutes, in order to keep the pot of water boiling until it is viscous can be.

2, in order to make the porridge viscous, it is necessary to let the rice starch dissolve into the soup as much as possible, and to do this, it should accelerate the friction between the rice grains and the walls of the pot and the water, therefore, must be boiled under the rice, in order to porridge pot to keep the water boiling.

3, in addition, before cooking congee before the rice soaked in cold water for half an hour, so that the rice grain expansion open, in order to save porridge time. At the same time, the whole process of cooking congee need to add a lid, which can avoid water-soluble vitamins and some nutrients with water vapor run off, but also reduce the time to cook congee, cooking congee is also good to drink. If you encounter the phenomenon of overflow, can add a few drops of vegetable oil or animal oil in the pot when cooking porridge, can avoid the phenomenon of rice porridge overflow, and the finished porridge color and lustre bright, the entrance is also different fresh and smooth.