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How to cook red rice porridge to be sticky?

Red rice, is a kind of coarse grains belonging to a kind of, relative to we usually eat white rice, red rice texture is harder, its viscosity is relatively low, can be used to cook rice can also be used to cook congee, but more difficult to cook soft, cook viscous.

So, if you want red rice porridge to be sticky, you still need some tips:

(1) Soak red rice beforehand

Red rice is the same as black rice, brown rice, and other grains, there is a layer of seed coat on the surface, which results in red rice absorbing water very slowly, and if you don't soak the water and use it directly to cook rice or porridge, the red rice will be very hard, not enough to absorb the water, and it is difficult to boil. Cooking, so, red rice before cooking porridge is best to wash with water 2 times, and then re- soak in water for 4~6 hours, so that the red rice inhalation of water expansion and then cook porridge, easier to cook red rice, so that the porridge is more likely to be sticky.

(2) add appropriate amount of glutinous rice to cook together

Only use red rice to cook porridge, porridge is not easy to thicken, if you can add the appropriate amount of glutinous rice to cook together, glutinous rice soft and sticky properties will make the porridge easier to thicken, of course, add some glutinous rice powder is also possible.

(3) hot water to cook

Many people cook congee in cold water, in fact, the congee should be cooked in hot water, so that the rice will be more likely to blossom in the presence of heat, and hot water to cook the congee is not easy to stick to the pot, but also easier to get out of the oil, the so-called oil is the congee is boiled after the surface of a layer of floating viscous paste-like material.

(4) master the proportion of water and rice

Want to red rice porridge viscous, red rice and water ratio is very important, if the water add too much, porridge is as thin as water, water add too little, need to add water in the middle of the day, will also affect the consistency of the porridge, so first of all, we must master the proportion of rice and water, it is best to not add water in the middle of the day, so that it will be possible to Cook a thick red rice porridge, generally the weight of water is 15 times to 20 times the weight of rice is best. (--This amount of water refers to the more water-consuming pot, if you use pressure cooker this kind of non-water-consuming, the amount of water will need to be reduced by about 3 times.)

(5) boil over high heat first, then slow simmer over low heat

Want red rice porridge sticky, a short time is not cooked, hot water into the red rice, after the first boil over high heat, then turn to slow cook over low heat for about 1 hour, the process of the rice and water slowly fused together, the porridge becomes sticky.

(6) stir before the pot

In our hometown there is a saying, meaning that the noodles should be kneaded, porridge should be stirred, porridge, porridge with a spoon to stir the porridge water, on the one hand, you can prevent sticking to the pot and overflowing pot, on the other hand, you can also let the rice and water well blended together, so that the porridge will be thickened, so the porridge in the pot, the porridge, before the pot. It's best to keep stirring with a spoon for a few minutes before the porridge comes out of the pot.