The normal ratio of rice to water for porridge is 1:8, which is the ratio of one cup of rice to eight cups of water. The taste of porridge cooked in this ratio is just right, it will not be sticky or thin. So usually cook porridge in accordance with this ratio to put water and rice is good.

If you want to cook a little thinner, you can follow the 1:10 ratio of rice to water, so the ratio of cooked porridge will be relatively thin, for those who prefer to drink porridge more than eat porridge or just after the extraction of teeth is more suitable for friends. The more diluted the porridge is, the easier it is to eat.

If you want to cook the porridge a little thicker, you can follow the 1:5 ratio of rice and water, thick porridge is generally easier to satiety, many parents will cook some thick porridge to the children as a staple food, especially some of the baby just have not yet learned to bite the teeth, of course, there are also some old people because of the teeth are not very good, you can also choose to eat porridge as a staple food, easy to digest and easy to satiety.

Additionally, when cooking porridge, we should pay attention to the slow fire to cook, because too much fire, it is easy to cook the bottom of the scorched. One side of the porridge are to be boiled water, the fire will be adjusted to a small fire slowly simmering, and then occasionally stir the porridge properly, if you do not stir it is also very likely to burn the bottom of the situation, especially with some ordinary pot to cook porridge.

Expanded:

There are two general methods of porridge, boiling and simmering.

Cooking method that is the first with a high fire until boiling, and then switch to a small fire to cook until the porridge soup thick method.

Simmering method refers to the heating to a rolling boil with a high fire, that is, poured into a wooden barrel with a lid, cover the lid tightly, simmering for about 2 hours that is, with a thicker flavor characteristics.

Usually, porridge is mostly boiled. In addition, the production of colorful porridge, there is a boiled rolled porridge into a variety of ingredients, mixed evenly into the method, such as sashimi porridge. Porridge in the production, should pay attention to the water should be added once enough, a gas cooked in order to achieve the thick and thin evenly, rice and water blend of characteristics. Cooking

Congee with rice can be either soaked in water for 5-6 hours, and then cooked in the pot, but also can be washed directly into the pot to cook congee. First soak and then cook, you can shorten the time to cook porridge, but soaking is easy to cause nutrient loss.

If there is a recipe for Chinese medicine that can not be eaten directly, you can first use the Chinese medicine to cook the soup, and then add the rice or noodles to cook congee, or the first Chinese medicine into a powder, and then into the porridge and rice with cooking; if the porridge in the ingredients of the shape of a larger, should be processed by the knife work, and then down the pot of porridge, in order to make the porridge thick and flavorful.

Baidu Encyclopedia - Congee