The ratio of rice to water should not be lower than 1:9, nor higher than 1:15. Too little water will make it easier to cook porridge with intact rice grains, while too much water will cause the water and rice to separate and make the rice soup thin.

1. Soft - fully soak the rice

If you are using uncooked rice to cook porridge, be sure to soak it in advance.

1. Soak the white rice in water at room temperature for 10 minutes. Stir gently a few times during this period to let the dirt soak out, and then pour out the sewage.

(It is not necessary to wash and rinse repeatedly, and do not use hot water or running water to avoid losing the nutrients on the surface of the white rice.)

2. Soak the white rice in room temperature water for more than half an hour to let the white rice Absorbing enough water and softening the internal tissue can greatly shorten the cooking time.

(The water for the second soaking can be poured directly into the pot for cooking porridge, which can retain the nutrients of the white rice to the maximum extent.)

2. Cotton - needs to be boiled to bloom

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1. It is best to use a casserole. It has strong heat retention and a warm pot wall, suitable for slow stewing over low heat to fully melt the rice grains and release the starch and rice aroma.

2. The ratio of rice to water should not be lower than 1:9, nor higher than 1:15. Too little water will make it easier to cook porridge with intact rice grains, while too much water will cause the water and rice to separate and make the rice soup thin.

3. Add the rice after the water boils. Porridge cooked in cold water tends to stick to the pot. If you forcefully shovel up the rice paste from the bottom of the pot, it may form rice lumps that cannot be melted, or even have a burnt smell.

4. Boil the rice for a second time and then turn to medium heat. Use a wooden spoon to stir in the same direction while cooking. Make the rice grains turn into a dense consistency faster. When the water has turned into turbid rice milk, stop stirring and cover it lightly, turn to low heat and simmer for more than half an hour.

3. Slippery - the ultimate oil trick

Put in a few drops of cooking oil in two times:

1. For the first time, put it in rice. In addition to lubricating the rice when cooking, it can also prevent the pot from overflowing.

2. After turning to low heat for 15 minutes for the second time, the porridge will be shiny and smooth in the mouth.

(It is not recommended to use oils such as peanut oil or lard that are inconsistent with light taste.)