Because the power of the rice cooker is not large, the heating speed is slow, and the starch content in corn is very rich, the corn paste will precipitate at the bottom of the pot when cooking corn porridge, and it is easier to stick to the bottom of the pot and paste the bottom of the pot. There are two ways to deal with it: first, dilute it slightly when mixing corn paste or corn residue, and then pour the corn paste (residue) into the pot when the water in the pot boils. The second is to stir frequently to minimize the precipitation of corn paste. When the pot is cooked again, the starch of corn bonus has solidified into dextrin, so it is unnecessary to stir it. Then cook for a while, and you can cook. Note: don't add cold water after the corn paste is put into the pot, because the corn paste will "boil"! Besides, it doesn't taste good when cooked.