(1) Cooking porridge: Soak sorghum rice for 2 hours, add appropriate amount of water, put it in a pot, then simmer slowly, and cook until the rice becomes porridge-like.

(2) Cook dry rice: add appropriate amount of water to boil the pot, then turn off the fire and steam for 10 minute.

(3) It can also be mixed with rice at the same time, which can play a complementary role in nutrition and improve appetite (sorghum rice has low viscosity, so eating with glutinous rice can make up for its deficiency).

Sorghum rice (alias: millet, reed millet, Zizania latifolia, etc.) is an annual herb of the genus Sorghum in Gramineae, one of the ancient cereal crops. The seeds are oval, obovate or round, with different sizes, and the colors are yellow, red, black, white or grayish white and light brown.

According to its nature, there are two kinds: japonica and waxy;

According to the grain quality, there are two kinds: hard and soft.