But it's better to have coarse grain porridge.

Ruyi rice porridge

Sorghum rice porridge

maize gruel

rolled oats

And some porridge cooked with beans and rice.

Such as red bean porridge

Mung Bean Congee

Kidney bean porridge, etc

But no matter what porridge

Don't cook for too long

This must be borne in mind.

Porridge is easy to digest if cooked for too long.

In this way, the starch in rice can be easily converted into glucose when it is digested and absorbed by the human body.

also

There are two kinds of porridge that you'd better not drink.

No matter how long it takes to cook.

One is the millet porridge mentioned in your question.

And rice porridge cooked with leftovers.