Soaked rice is different from porridge. In soaked rice, the water and rice grains are not integrated, and the rice grains are not loose, just like rice. The rice grains of porridge are completely disintegrated and fully mixed with water. After adding water to cook rice, the rice grains absorb water and expand, making the rice grains sticky, but the starch grains only swell and do not disintegrate. Only after sufficient cooking can the starch grains be completely disintegrated, and the starch molecules escape, making the water sticky and integrating the rice grains and water. Therefore, from the perspective of ease of digestion, porridge and rice soaked in water are different. At the same time, porridge basically does not require the stomach to do much grinding work, and can be directly turned into chyme. Amylase can fully act on it, so it can be easily digested without chewing. Rice soaked in water is different. It needs to be chewed by the teeth before the stomach can turn it into chyme. Finally, we must chew our food slowly to help our stomach absorb the food. The rice grains in rice soaked in water should be chewed before swallowing, but due to the presence of water, they will be swallowed quickly. Adding water will dilute the gastric juice, so over time it will be bad for the stomach and the chance of suffering from gastric disease will also be greatly increased. .