If you soak black rice in winter, you can soak it at room temperature for one night. If it is in hot summer, we can put it in the refrigerator to ensure the storage temperature of black rice, which will not affect the deterioration and nutritional components of black rice.

Soak the black rice overnight and cook it in a common pot 1 hour. When cooking black rice porridge, first boil it with high fire, and then slowly cook it with low fire, so that the black rice porridge is more fragrant and the nutrition is more easily absorbed.

Data expansion: most inorganic salts such as manganese, zinc and copper in black rice are 1~3 times higher than those in rice; It also contains special ingredients such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycoside that rice lacks, so black rice is more nutritious than ordinary rice. Eating more black rice has the functions of appetizing, invigorating the spleen, warming the liver, improving eyesight, promoting blood circulation, smoothing qi and replenishing essence, and has a good nourishing effect on juvenile gray hair, women's postpartum physical weakness, post-illness physical weakness, anemia and kidney deficiency.

Black rice has a tough seed coat outside, which is not easy to boil, so black rice should be soaked for one night before cooking. If black rice porridge is not cooked, not only most of the signature nutrients can not be dissolved, but also it is easy to cause acute gastroenteritis if eaten too much, especially for children with weak digestive function, the elderly and patients. So people with indigestion should not eat uncooked black rice. People with weak digestive ability after illness should not eat black rice in a hurry, but eat purple rice for conditioning.

References:

Baidu encyclopedia black rice