When cooking rice porridge, should you soak the rice first or cook it directly?

Many people make mistakes. No wonder the porridge tastes bad, neither sticky nor fragrant. Hello, readers and friends, thank you for reading the food articles I shared. I will share my experiences with you. What I want to share with you today is: "

When cooking rice porridge, should you soak the rice first or cook it directly?

Many people make mistakes. No wonder the porridge tastes bad, neither sticky nor fragrant. Let me teach you how to do it correctly!

』A day full of energy starts with a nutritious and delicious breakfast. With the improvement of living standards, there are more and more types of breakfasts, most of which are based on pasta, such as steamed buns, steamed buns, pancakes, fried dough sticks, etc.

When eating these foods, most people will pair them with a bowl of porridge, which can strengthen the spleen, stimulate the appetite and promote digestion.

Since ancient times, people have believed that porridge has good health effects. Common porridges include millet porridge, rice porridge, black rice porridge, etc., which are nutritious and delicious.

On a winter morning, drinking a bowl of hot rice porridge not only makes your stomach feel comfortable, but also makes your whole body warm.

Rice porridge, Cantonese people call it white porridge, because ordinary rice porridge only has rice and is very white.

Many people have cooked rice porridge and think it is very simple, but today a friend asked me, do I need to soak the rice in advance to cook rice porridge?

In fact, he is not the only one who has this kind of confusion. Many southerners support that rice should be soaked, while the vast majority of northerners believe that rice can be drunk without soaking.

There are so many differences in how to make rice porridge, which seems to be simple. So which one is the correct way?

How to cook it with better texture and taste?

In fact, I have tried these two methods before. There is basically no difference between soaking the rice in advance and cooking it directly!

Soak the rice for 2 hours in advance before cooking the porridge. The rice porridge will not taste sticky and the taste will not be fragrant. However, if you cook the porridge directly after washing the rice, the porridge will be sticky and fragrant. Shouldn't it be soaked instead of cooked directly?

wrong!

The reason why the rice porridge cooked by many people is neither fragrant nor sticky is because they soak the rice "a little too long"!

And the way of washing rice is wrong!

Although cooking white rice porridge is simple, it also requires skills!

Why is the rice porridge at the porridge shop so sticky and fragrant that so many people love to drink it?

Their method of cooking porridge is: wash the rice "up to" 2 times with water, and don't wash it with your hands!

After washing the rice, soak it in water for "at most" 30 minutes, stir it with a spoon for "at least" 5 minutes when cooking porridge, and cook it for "at least" 40 minutes. Have you done all of these?

In addition, if you want it to taste good, you should add appropriate auxiliary ingredients when cooking porridge. The most common ones are red dates, wolfberry, lily, etc. Add them according to your own taste, and the taste will be better!

Today I will teach you how to cook rice porridge, which is a regular drink in my family. It has the effect of nourishing the mind and calming the mind, which is very good.

Prepare rice, glutinous rice, red dates, mung beans, dried lilies, and rock sugar.

If you want the rice porridge to be thick, it is not enough to use only rice. You also need to add a small amount of glutinous rice. Put the two types of rice in a bowl, wash them with water, and then soak them in water for 30 minutes.

Mung beans must be soaked in water for at least 1 hour before cooking porridge. Dried lilies should be rinsed with water and soaked in water for half an hour.

Pour an appropriate amount of water into the casserole and bring to a boil. Pour in the rice grains, red dates and mung beans. Stir quickly with a spoon to prevent them from sticking to the pot.

After boiling again, turn down the heat and continue to cook for half an hour. When the mung beans are cooked and blooming, take out the lilies and put them into the porridge. Then add an appropriate amount of rock sugar and continue to cook on low heat for 10 minutes. Delicious and nutritious rice porridge is ready.

alright.

The mung bean, lily and rice porridge made this way is full and soft, and every bite is sticky and fragrant. It is very comfortable to eat with a plate of pickles and two steamed buns.

This kind of porridge strengthens the spleen and stomach and facilitates digestion. It is very suitable for children, the elderly, and people with weak spleen and stomach.

Dried lily has the effect of nourishing yin and moisturizing the lungs, clearing the heart and calming the nerves. If you often have dreams or are in a trance at night, you can eat more lily. It is most suitable to add some when cooking porridge and white fungus soup.