White kidney beans, red beans, tremella, rice kernels, red dates and other difficult-to-cook materials are soaked in warm water for 30 minutes in advance.

Wash the remaining materials and put them all in the rice cooker. Pour in the soaked materials.

Add water according to the amount of water we usually cook porridge.

Plug in the rice cooker, press the porridge button for those with porridge cooking function, and press the porridge button for those without porridge cooking function. After the pot is boiled, continue to cook for 30 minutes (stir a few times to prevent the pot from sticking), then turn the rice cooker to the heat preservation file and cook overnight, so that the porridge will be very sweet and thick. Laba porridge is generally sweet. Add sugar and mix well before eating.

skill

1. Laba porridge is made of all kinds of whole grains. The necessary rice can be rice or glutinous rice. I chose glutinous rice, which feels more fragrant and sticky. Rice, glutinous rice and other main materials are slightly more than other materials. Other materials can be selected according to your own preferences. Grains include rice, millet, glutinous rice, coix seed, coix seed, red beans and broad beans, and porridge fruits include chestnuts, red dates, walnuts and longan pulp.

2. Some porridge materials are difficult to cook, such as red beans, kidney beans and tremella. It's best to soak for at least half an hour before cooking with other ingredients, which will be softer and more delicious.

3. To make Laba porridge, you can use a casserole, a rice cooker, or a rice cooker that everyone has like me. It is best to cook delicious Laba porridge first, and then stew it slowly, so that the cooked Laba porridge is fragrant and sticky, which is very delicious. Cooking at home, I just put all kinds of materials in the rice cooker for 30 minutes before going to bed at night, let the materials boil, and then turn to the heat preservation stall to keep the porridge at a certain temperature for the night, so that I can eat steaming, sweet and soft Laba porridge the next morning.