White porridge? How can I write this class? Everyone knows it. It feels like a simple matter of adding rice and water and boiling it. White porridge is a very common staple food. When you have a bad appetite or want to eat on your list, you will always think of white porridge. Although Xiaotuan doesn't like rice, he really likes porridge. White porridge is the most basic and simple among all kinds of porridge. Don't underestimate a bowl of white porridge, it may seem ordinary but it has its secrets.

A good bowl of white porridge should be soft, soft and smooth. It needs to have that melt-in-your-mouth feeling. Some euphemistically call it "porridge", but in fact, it is just porridge at best, and even the rice grains have not yet bloomed. Not to mention the Cantonese style rice grains that are invisible.

Many people have trouble grasping the thickness of porridge. In fact, there is a certain proportion. If you want to drink whole porridge (actually similar to boiled soft rice), then the ratio of rice to water (volume ratio) is 1:8, if you want to drink thick porridge, then it is 1:10, and if you want to drink thin porridge, it is 1:13. Generally speaking, I like a state between thick porridge and thin porridge, so I use a ratio of 1:11.

In addition to the proportion issues mentioned above when cooking porridge, there are also some techniques before cooking the rice and when boiling it in water. As long as you master it, you can cook cotton-smooth white porridge. If you don’t believe me, give it a try~~

First wash the rice. Do not rub the rice vigorously when washing the rice. This will cause the loss of nutrients. After washing, soak the rice in an appropriate amount of water for half an hour to let the rice grains Fully absorb moisture.

Drain the water from the soaked rice, then add a small spoonful of oil and mix well (it can be any oil, including olive oil and peanut oil). Adding oil can make the rice grains fully absorb the surrounding hot water when they are put into the pot, making it easier for the rice grains to cook and bloom, and the white porridge will be smoother.

Put water in a pot. After boiling, add rice grains mixed with oil.

Continue to maintain medium-high heat and stir continuously in the same direction with a spoon. When you first stir, the rice grains are still swirling in the middle.

Stir until the surrounding water has turned into the color of rice milk and the rice grains are basically swirling throughout the pot (about 5-8 minutes), it is almost ready. At this time, observe the state of the rice grains. They are larger than when they were put into the pot.

Then turn to low heat and cover. It took about 45 minutes to become very soft. Just keep the lid open, otherwise the porridge will pop out easily~~~