1, sorghum rice porridge is generally recommended to boil over high heat in a small fire to cook for about 40-50 minutes, which can ensure that the sorghum rice porridge is completely cooked, if you use a pressure cooker to cook the general 20 minutes or so.

2, sorghum's main ingredient is starch, accounting for 61% -63%, cellulose and hemicellulose accounted for 6% -7%, protein accounted for about 9.4% -10.5%, in addition to inorganic salts, fats and other trace substances, which starch, protein, iron content is slightly higher than corn, while fat, vitamin A content is lower than corn. Because the texture is relatively hard, so it is mostly used for porridge, or ground into powder to make pasta to eat, accustomed to eating hard food people feel able to accept this rough texture, there are some people will not get used to eating.