1 m freeze first

Wash and wet the rice first, put it in the freezer for one night, and then take it out to cook porridge, which will be very thick after ten minutes.

2 Use leftover rice skillfully

Wash the overnight rice with cold water, then filter off the water, add enough new water, drop a few drops of oil (to help emulsification), and cook it over medium-high fire for ten minutes to become sticky.

Put a porcelain spoon in the casserole.

Be sure to use casserole. After scouring rice, put a porcelain spoon in the casserole before cooking porridge, so that when cooking porridge, the porcelain spoon will plop and plop at the bottom of the pot, which will make the rice thicker and prevent the pot from burning.

4 add glutinous rice and a little oil

Northeast rice, glutinous rice and yellow sticky rice are mixed according to the ratio of 2: 1: 1, mixed with trace oil and salt, boiled in a pot, and slowly boiled. In addition, you can add yam, sweet potato, millet, corn grits, etc. to increase gelatinization, and porridge will be more sticky.