1. Eight-treasure black rice porridge:

Ingredients: appropriate amounts of rice, barley kernels, gorgon seeds, flower kernels, peach kernels, lilies, honey cherries, melons, red dates, etc.

Method: Peel and dice the peach kernels, dice the melon yuan, remove the pits and wash the red dates. Soak the lotus rice, yarrow seeds, gorgon seeds, flower kernels and lilies in water. When they are swollen, pick them up and put them on a plate. Wash the black rice with water, add a small amount of purple glutinous rice into the pot, add water and bring to a boil, add the eight treasure ingredients, turn to low heat and cook for about two hours. When cooking, be careful to stir with a spoon from time to time to avoid burning the pot. When the texture is thick and glutinous, add crushed rock sugar. After the sugar dissolves, place it in a bowl.

2. Black rice porridge for nourishing blood and nourishing skin:

Ingredients: 30g black rice, 70g japonica rice, 20g jujube (dried), 15g tremella (dried), 10g sesame , 15 grams of soybeans, appropriate amount of brown sugar.

Method: Soak the soybeans in warm water for 1 hour, change the water and wash them; remove the stems of the white fungus after soaking until soft, and remove the pits of the red dates and wash them. First put the black rice and japonica rice into clean water and wash them thoroughly. Add an appropriate amount of water and cook for about 1 hour. Then add soybeans, red dates and washed sesame seeds and continue cooking for about 30 minutes. After the black rice and other ingredients are soft enough, add an appropriate amount of brown sugar and serve.

3. Winter health-preserving multigrain porridge:

Ingredients: rice, glutinous rice, millet, black rice, red beans, mung beans, and appropriate amounts of water.

Method: Wash all the ingredients, put them into the pot, and add enough water. After covering the pot, place it on the induction cooker and select the "boil water" mode. The induction cooker makes a sound, indicating that the porridge is boiling, and it automatically cuts off the power supply. At this time, open the pot lid and select the "Stir-fry" mode, 100 degrees. After 20 minutes, cut off the power, cover and simmer for a while before serving.

4. Red bean and black rice porridge:

Ingredients: red beans, black rice, peanuts, brown sugar.

Method: Wash the red beans, black rice, and peanuts and cook them in a pressure cooker for 15 minutes, then add a little brown sugar.

5. Black rice porridge with red dates and roses:

Ingredients: black rice, white rice, brown sugar, ten red dates, and a dozen dried rose buds.

Method: Wash the black rice and white rice in a ratio of 1:1, add water and soak overnight for easy cooking. Pour the rice into the rice cooker, add boiling water and cook. Be sure to add enough water at one time. While waiting for the porridge to boil, wash and core the red dates, cut into cubes, remove the stems of the rose buds, separate the petals and set aside. After the porridge is boiled, add the red dates and cook together until the rice grains swell. When the rice grains are thickened, add the brown sugar and dissolve it. Scatter the rose petals into the pot before serving and stir evenly.

6. Longan, red dates and black rice porridge: Ingredients:

An appropriate amount of black rice, a few longans, a few red dates, an appropriate amount of osmanthus, and an appropriate amount of rice.

Method: Wash the dried red dates and peel the longan. Boil black rice and white rice in a ratio of 3:1. When soft, add red dates, longan and osmanthus and cook for ten minutes. Finally, add some rock sugar to taste.

7. Sweet black rice porridge:

Ingredients: 50g black rice, 30g glutinous rice, 2 quail eggs, 10g brown sugar.

Method: Rinse the black rice briefly, soak it in water for 2 hours, put the quail eggs into a pot of water, cook them, fish them out and set aside. Put black rice and glutinous rice into a casserole, add enough water to cook the porridge. When the porridge is thick and soft, add brown sugar and cook for a while before turning off the heat. Peel the quail eggs and put them on the cooked black rice porridge for decoration.

8. Pumpkin and black rice porridge: Ingredients:

200 grams of pumpkin, 150 grams of black rice, and 60 grams of jujubes.

Method: Wash the pumpkin, remove the stems, cut them in half, take out the seeds and slice them into slices. Wash the black rice and jujubes, put them into the pot together, add 1000 ml of water, boil them over high heat first, then switch to a simmer and cook until the rice is rotten.