1. About 50 minutes per day.

Cook on high heat for 20 minutes, then turn to low heat and cook for another half an hour. The porridge will be sticky and delicious.

2. Black rice porridge production process:

Ingredients: rice, black rice, the ratio of rice to black rice is 2:1

Steps:

(1) Soaking: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to swell. This can save time; the porridge will be crispy and taste good.

(2) Put the pot under boiling water: Everyone’s common knowledge is to cook porridge with cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of boiling porridge in cold water before it becomes mushy, right? This phenomenon will not occur if you put the pot under boiling water, and it saves more time than cooking porridge with cold water.

(3) Heat: Bring to a boil over high heat, then reduce to a simmer or simmer over low heat for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

(4) Stirring: It used to be that when we cooked porridge, we stirred occasionally because we were afraid that the porridge would get stuck to the bottom. Now that we no longer have to worry about boiling porridge with cold water, why do we still stir it? In order to "make the rice thick", that is, to make the rice grains plump and crispy. The technique of stirring is: stir the pot under water for a few times, cover the pot and simmer for 20 minutes, then start stirring continuously and continue for about 10 minutes until it becomes crispy and thick.

(5) Oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is brought to a simmer, and you will find that not only is the finished porridge bright in color, but it is also very smooth in the mouth.

3. Picture: