1, rice should be soaked in water first: after the rice is washed, soak it for 30 minutes, and then cook the soft porridge. 2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire. 3. Add a proper amount of water: the ratio of rice to water is: whole porridge = m 1 cup +8 cups of thick porridge = m 1 cup+water 10 cup of thin porridge = m 1 cup+water 13 cup. It is good to cook porridge with cold water and rice: let rice fully absorb water. 5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Practice of porridge bottom: Wash 2 cups of rice, soak in 6 cups of clear water for 30 minutes, remove and drain, put in a pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky. 6, master the cooking temperature of porridge: first boil it with a big fire, then quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with a small fire. 7, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire. 8. What materials can be used for porridge? The soup made of pig bones is very suitable for cooking porridge with meat. Chicken soup can be used to make seafood porridge, and broth made from the roots of chai fish, kelp and radish is suitable for Japanese porridge such as chestnut porridge. 9. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid. 10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health. 1 1, make good use of the thermal insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. Cooking water can only add warm water. Detailed explanation of 28 kinds of delicious porridge 0 1: 50g pork liver, 50g egg 1 piece, 50g japonica rice, a little salt, ginger and monosodium glutamate. Method: Slice pork liver, cook porridge with rice, beat eggs when cooked, season with salt, ginger and monosodium glutamate, and cook slightly. The effect of nourishing liver and improving eyesight. Usage Take it once a day or every other day on an empty stomach. Suitable for night blindness and blurred vision. 02: Mulberry porridge Ingredients: 50 grams of canned mulberry, 0/00 grams of glutinous rice/kloc, and appropriate amount of rock sugar. Method 1: Mash the mulberry in the canned mulberry (add mulberry juice) for later use; 2. After the rice is washed, add a proper amount of water to the casserole to cook porridge. After the porridge is cooked, add the mashed mulberry and rock sugar, cook it slightly, and then dissolve the rock sugar. Nourishing liver and kidney, nourishing blood and improving eyesight. Usage once a day, often eat. The medicine is suitable for vision loss and tinnitus caused by yin deficiency of liver and kidney. 03: Hazelnut Gouqi porridge Ingredients: hazelnut kernel 30g, 15g Lycium barbarum, 50g japonica rice. Method: Mash hazelnut kernels first, then decoct with Lycium barbarum in water, remove residues, and simmer with japonica rice to make porridge. Efficacy: nourishing liver and kidney, improving eyesight and benefiting muscles. Usage: daily 1 dose, taken on an empty stomach in the morning and evening. It is suitable for asthenia and dizziness. 04: glutinous rice porridge 60g, Semen Cuscutae 20g, Fructus Lycii 20g, and proper amount of sugar. Methods 1: Wash japonica rice and medlar for later use; 2. Wash and mash Semen Cuscutae, first add water to boil, and take juice to remove residue for later use; 3. Add Lycium barbarum and japonica rice to the dodder juice and cook until the rice is cooked and soft, then add sugar and cook for a while. Efficacy: tonifying kidney and essence, nourishing liver and improving eyesight. Usage: Take/kloc-0 once a day. It is suitable for vision loss and blurred vision caused by liver and kidney deficiency. 05: Pork liver and old rice mung bean porridge Ingredients: pork liver, old rice 100g each, and mung bean 50g. Methods: Wash mung beans and rice, add appropriate amount of water and cook into porridge. When it is almost cooked, add clean and chopped fresh pork liver and eat it when it is cooked. It is not advisable to add salt. Benefiting liver, improving eyesight and reducing swelling. Usage can be eaten as breakfast. Suitable for vision loss and blurred eyes. 06: Rhizoma Atractylodis Pork Liver Porridge Ingredients: pork liver 100g, Rhizoma Atractylodis 9g, millet 150g. Method: Bake Rhizoma Atractylodis into powder, cut pork liver into two pieces, mix with medicine, tie tightly with hemp thread, add appropriate amount of water to millet, and cook in casserole. Efficacy nourishing liver and improving eyesight. Usage Eat liver and drink porridge 1 time every day for 1 week. This application is suitable for dim eyes. 07: 2 chicken livers, 60g waxy corn (millet), salt and water. Method: Wash and chop the chicken liver, wash the yellow rice (millet), put it into the pot to cook porridge, and then season. Benefiting liver and improving eyesight, nourishing yin and nourishing blood. Usage Eat liver and drink porridge 1 time every day for 1 week. Suitable for people with poor eyesight or decreased eyesight. 08: Stir-fried cassia seed 10g, 60g of rice and a small amount of rock sugar. Methods: First, stir-fry Semen Cassiae until it is slightly yellow, take it out and cool it, then decoct it. Then, cook the juice and rice together, add rock sugar after cooking, and you can eat it. Clearing liver, improving eyesight, moistening intestine and relaxing bowels. Usage: 65438+ 0 times a day for 2 weeks. It has obvious effects on red eyes, fear of light and tears, hypertension, hyperlipidemia and habitual constipation. 09: Preserved egg lean porridge Cooking materials: lean meat 1 block (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier and the other is less sour orange), ginger 1 block, enough water and proper amount of oil and salt. The key points are as follows: 1. 2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy; 3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator for pickling 12 hours or more. 4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge. 5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest; 6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious. The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom. 10: The basic characteristics of walnut ginger juice jujube porridge Walnut is rich in iron and vitamin E. With ginger and jujube, it has the effects of invigorating qi and nourishing blood, promoting blood circulation and removing blood stasis, and making the complexion rosy. Basic materials: glutinous rice 200g, walnut 100g, ginger 75g, jujube10; Seasoning: 1 tablespoon brown sugar practice: 1. Wash red dates and walnuts; Peel ginger and grind it into ginger juice for later use. 2. Wash the glutinous rice, put it in a pot, add 3 cups of water to boil, add all the ingredients and cook for 30 minutes until soft and rotten, then add brown sugar to cook. Note: Brown sugar itself has nourishing effect. Cooking with ginger can promote blood circulation and warm the body more effectively. It is best not to use other sugar instead, otherwise it will reduce the effect of porridge. 1 1: rose lover porridge ingredients: white rice 1 cup of fresh roses 1 cup of chicken soup accessories: appropriate amount of honey: 1. Wash and drain the white rice, and wash and peel the rose petals for later use. 2. Heat the chicken soup until it boils, add white rice and continue to cook until it rolls, stir slightly, reduce the heat to 30 minutes, add rose petals and continue to cook for 3 minutes. 3. Add honey to the bowl, add hot porridge and mix well to serve. Tips: Whether making tea or eating petals directly, roses have the functions of regulating menstruation, promoting blood circulation and preventing constipation, thus making the skin smooth and elastic. It is one of the best natural beauty care products for women. When honey is heated, protein and other nutrients will be converted into protease, which can make the stomach move quickly, reduce excessive absorption and help to lose weight. Features: accelerate metabolism and restore slim figure. 12: dried rice spinach porridge ingredients: dried rice 15g, polished rice (white rice) 100g, spinach 1. Accessories: salt amount: 1. Wash the polished rice, soak the dried rice in water, wash and blanch the spinach, and then cut it into sections. 2. Add a proper amount of water to the pot and bring to a boil. Add japonica rice and dried seaweed and cook into porridge. After the porridge is cooked, add spinach and finally add seasoning. Tip: Dry rice, tonify kidney and strengthen yang. Spinach, nourishing yin and blood, moistening dryness and smoothing intestines, nourishing liver and improving eyesight. This product is simple and can be taken frequently. If there is no dried seaweed, shrimp can be used instead. Features: Applicability: menopausal impotence, premature ejaculation, decreased libido, poor eyesight, soreness of waist and knees, constipation. 13: leek sea cucumber porridge raw materials: 60g leek, 60g sea cucumber, polished rice (white rice) auxiliary materials: 1. Wash and chop leek, soak sea cucumber, wash and cut into pieces, and wash polished rice. 2. Put the three together in the pot, add appropriate amount of water (submerged ingredients) to cook porridge, and add seasoning after the porridge is finished. Tips: Both cold and hot constitutions can be eaten. Leek, aphrodisiac and solid essence; Sea cucumber, impotence treatment. Long-term use can improve and maintain good sexual function, and can also relieve various pains caused by kidney deficiency, such as dizziness, backache and frequent urination. Features: Applicability: premature ejaculation, impotence, loss of libido, soreness of waist and knees, frequent micturition and nocturia 14: glutinous rice longan porridge raw materials: glutinous rice 80g, longan 80g, sugar 80g Practice: 1, glutinous rice washed. Add 600 ml of water to the soup pot and bring to a boil. 2, add glutinous rice and longan meat to cook until porridge, add sugar. Tip: 1, glutinous rice can be soaked in water first, saving time when cooking. 2. Stir from time to time to avoid sticking rice. Features: Efficacy: nourishing the heart and calming the nerves, invigorating the spleen and enriching the blood. 15: raw materials of healthy high-fiber porridge: whole grain rice 80g, soybean 20g, ginkgo 10g, edamame 20g, carrot 20g, mushroom powder 10g, diced chicken breast 80g and wet peanuts 20g. Accessories: salad oil 1 tsp, salt 1 2 tsp, soy sauce 1 tsp, sesame oil1tsp, a little pepper and a little coriander. Practice: 1. Marinate diced chicken with soy sauce for later use. 2. Five-grain rice and soybeans are soaked in warm water 1 hour, and then cooked with wet peanuts into dry rice. 3. Add salad oil to the pot and saute the minced mushrooms, add 6 bowls of water, add diced carrots and ginkgo to boil. 4. Cook the cooked whole grain rice and edamame in Step 3 until cooked, then add the marinated diced chicken and the remaining seasoning. Tip: When having dinner, you can add 1 ~ 1.5(40 ~ 60g) of meat protein food, and you can bring a book potato stew (80g of meat), plus a dish of fried vegetables and a fruit. 16: Some people think it is a very simple thing to cook porridge with vegetable porridge, but this is not the case. It really takes some time to cook a bowl of delicious porridge. Yuan Mei, a poet in the Qing Dynasty, said in the "Food List with the Garden": "You can't see rice when you see water, it's not porridge; See rice but not water, not porridge. It is called porridge to make water and rice blend together, soft and greasy. " But don't worry too much, as long as you do as I say, you can cook delicious porridge. Ingredients: 250g refined glutinous rice, broccoli, carrots, mushrooms, salad oil and sugar. After preparing its raw materials, you can do it. Practice: 1. First, wash the glutinous rice and soak it in cold water for about 30 minutes. 2. During this time, you can wash and cut broccoli, carrots and mushrooms, cut broccoli into several petals, diced carrots and diced mushrooms. 3. When the glutinous rice is almost soaked, it can be cooked in the pot. Add a proper amount of clear water (usually water is 3-4 cm above rice), pour glutinous rice into the pot after the water boils, cook for 8 to 10 minutes with strong fire, and continue to cook for about 20 minutes with warm fire. In this process, it is necessary to stir indirectly and drop a little salad oil. 4. In the process of cooking porridge, put the chopped broccoli, carrots and mushrooms into a hot pot and cook them, then remove them for later use. After the porridge is cooked for almost 30 minutes, add sugar and cooked vegetables and cook for 1 minute before serving. Features: porridge is fresh, smooth and crisp; Contains various vitamins and carotene needed by human body, and has high nutritional value; Can stimulate appetite, stimulate appetite and enhance gastrointestinal function; Especially after the festival, the stomach has a good conditioning effect. Experience in cooking porridge: 1. Soaking: Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of doing so: cooking porridge saves time; When stirring, it will turn in one direction; The porridge is crisp and delicious. 2. Boil water in the pot: it won't cook, which saves more time than cooking porridge with cold water. 3. Curing: First boil the porridge with a big fire, and then stew it with a small fire for about 20-30 minutes, so that the flavor of the porridge will be stronger. 4. stirring: stirring can make the rice grains full and the particles crisp and thick. The skill of stirring is: when boiling water enters the pot, stir a few times, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick. 5. Oil: Cook the porridge with warm fire for about 10 minute, and drop a little salad oil. You will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth. 6. Cook the bottom of the pot separately from the ingredients: the porridge cooked in this way is refreshing and not turbid, and the taste of everything is cooked without peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials. 17: Fish fillets soaked in porridge The fish fillets cooked with porridge are more fresh and sweet, and the embellishment of green asparagus and carved celery is even more eye-catching. Ingredients: porridge water, large fillets, asparagus, celery. Production method: put the sliced fish fillets, asparagus and celery into porridge water and cook until it is slightly boiling. Key points: The recipe of this dish is very simple, and the key lies in the ingredients. When choosing fish fillets, the fish fillets of big fish or mandarin fish are suitable, the taste of big fish is more delicious, and the texture of mandarin fish is particularly good. Both have their own advantages, and people who eat them can choose according to their own preferences. When taking fish fillets, the meat quality and taste of the fish ridge are the best. The function of asparagus and celery in this dish is called "head of material" by experts, which can increase the umami flavor and fragrance of soup, and at the same time remove the fishy smell and other peculiar smells of meat, and can also play the role of "finishing touch" when serving. 18: boiled loofah with porridge and water. Luffa is soft, sweet and slippery. Conch slices are refreshing and sweet. With fresh rice fragrance, faint taste and simple and fresh color matching, it is most suitable for getting rid of summer heat and irritability in summer. Ingredients: porridge water, Dalian conch meat, loofah. Soft programming method: 1. Peel and remove the capsule of the towel gourd, and take the soft part in the middle of the towel gourd for later use. 2. Slice the conch meat and scald it with boiling water. 3. Put the soft loofah and the burnt spiral slices into porridge water and cook together. Just roll it a little, and you can put a little seasoning on it. Key points: Snail meat requires a fresh and refreshing taste. Dalian conch meat is the first choice, because it is refreshing and sweet, but this kind of conch meat is hard to buy in the market. When cooking porridge with conch slices, you should pay attention to controlling the time and rolling it slightly, otherwise the conch meat will lose its original refreshing taste as it gets older. 19: Lotus root soaked in porridge Summer is the season to enjoy lotus and eat lotus root. Lotus root brewed with slippery fish tastes richer. Ordinary fish rot is tender and smooth at first glance, and the lightness of porridge water can set off the sweetness of fish. Ingredients: porridge water, fish curd, lotus root, fish. Slip method: 1. Peel and scrape the fish, add egg white, stir until gelatinized, and fry until the skin is golden yellow. 2. Slide the fish into the lotus root, cook it with the fish rot into porridge water, and serve after seasoning. Key points: Fish rot is one of the essences of Shunde cuisine. The best fish rot is sweet and soft. Due to the addition of egg white, the meat under the golden skin is white. Lotus root is "cold in nature", and it is easy to change color when cooked with porridge for too long, so the cooking time should not be too long. The pictures related to this theme are as follows: 2 20: Sliced egg beef porridge raw materials: beef tenderloin 300g, egg 1, shredded ginger, shredded onion, minced coriander, fried dough sticks, rice porridge, Guangdong, appropriate accessories: baking soda 1/8 tsp, salt 1 tsp, wine/. ② Boil the porridge, add the beef slices until the meat turns white, beat the raw eggs and turn off the heat. ③ Put into a bowl and add onion, shredded ginger, pepper, minced coriander and fried dough sticks. Tip: Don't cook the beef slices for too long to avoid being too old and affecting the taste. 2 1: Fresh fish porridge Ingredients: carrot 10g grouper meat 15g rice 20g Practice: 1. Steamed grouper meat is pressed into minced meat with a big spoon. 2. shred carrots and chop them. 3. Put the water and rice into the pot according to the ratio of 10: 1, and cook until it becomes thick. Finally, add minced fish and carrots and cook slightly. Tips: For infants aged 7-9 months, except grouper, snapper, bass, tuna, swordfish and other fish without fishbone can be selected. However, it should be noted that there is more oil near the belly and skin of fish, so it is not recommended to use it. 22: Fresh milk chicken porridge Ingredients: fresh milk 1 cup (240 ml) broth 1/2 cups (120 ml) chicken breast 20 g broccoli 20 g carrot 10 g rice 1/2 bowls of accessories: salt 2 g Practice: Tips: This recipe can be used as breakfast for children aged 1-3. ★ Chicken can be replaced with fish and potatoes with white meat. ★ Milk is one of the most important sources of nutrition for children's growth. Trying to put milk in the plate is a good way to correct the baby's aversion to milk, but remember not to heat it with strong fire or cook it for too long to avoid losing nutrients. 23. Babao black rice porridge snack, developed from Babao glutinous rice porridge, is a nutritious food with nourishing and dietetic effects. Eight-treasure porridge black rice porridge is purple-black, soft and sweet, and it is one of the popular black foods. Method: Eight treasures, namely, eight raw materials such as lotus seed, coix seed, Gordon Euryale seed, flower kernel, peach kernel, lily, honey cherry, melon seeds and red dates; Peel peach kernel and cut into pieces, cut melon into pieces, remove the core from red dates, and blanch lotus seeds, coix seed, Euryale seed, flower kernel and lily with water for later use; Wash the black rice with clear water, put a small amount of purple glutinous rice into the pot, add clear water to boil, add eight treasures and cook for about two hours. When cooking, pay attention to stirring with a spoon from time to time to avoid knocking over the pot. Add crushed rock sugar when it is thick and glutinous, and serve it in a bowl after the sugar is dissolved. 24. Yiling millet porridge material: Coix seed 60g, millet 150g, Smilax glabra 20g. Practice: Wash the above materials, wrap Smilax glabra with gauze and cook it into porridge. How to take it: Take out Smilax glabra and drink porridge for several times 1 week. Avoid: avoid tea when taking it. Description: Smilax glabra is sweet, light and nontoxic. Entering liver meridian and stomach meridian can promote diuresis and detoxify, strengthen spleen and stomach, benefit bones and muscles, diminish inflammation and clear heat. Xiaomi Ganping; Coix seed is sweet and slightly cold. The whole prescription has the effects of clearing away heat, eliminating dampness, invigorating spleen and regulating stomach, and has preventive and therapeutic effects on symptoms and physique such as poor liver detoxification, eczema, dermatosis, spasmodic bone pain, malignant ulcer and swelling. 25: moistening dryness and relieving itching porridge effect: nourishing blood and softening liver, nourishing yin and moistening dryness, and relieving itching. Indications: dry skin, itching and desquamation, dry stool, etc. Belongs to liver and kidney deficiency. Ingredients: roasted Polygonum multiflorum 5 yuan, Lily 3 yuan, Ginkgo 2 yuan, Polygonatum 5 yuan, red dates 10, stem rice (brown rice) 1 cup, and proper amount of honey. (4-5 days) Practice: Put the roasted Polygonum Multiflori Radix and Polygonatum sibiricum into a gauze bag. Add 12 cup of water to the pot, cook with the above medicinal materials and stem rice to make porridge, and add honey to taste after cooling. 26: Greek snow porridge ingredients: white rice 1 cup chicken slices 1/2 cups egg white 3 starch 1 teaspoon lemon juice 3 tablespoons chicken soup 8 cups practice: 1. Boil the chicken soup, add the washed white rice, continue to boil, stir a little, and simmer for 30 minutes. 2. Add 4 tablespoons of water to the chicken slices, stir well, add starch and mix well, and cook in 1 prepared materials 1 minute. 3. Beat the egg white until it bubbles and pour it into the hot porridge. Stir quickly and evenly. When eating, drop lemon juice and mix well. Sour and sour. 27: Steamed brown rice with black sesame Ingredients: brown rice 1 cup of black sesame 2 tbsp water 14 cup of auxiliary materials: appropriate amount of sugar: 1. Wash and drain the brown rice. 2. Add 14 cup of water to the pot and bring to a boil. Add brown rice and stir. When it boils, change to low heat and cook for 45 minutes. Add black sesame seeds and continue to cook for 5 minutes. Add sugar and cook. Features: Helps to eliminate stool, and is light and nutritious. 28: Chinese yam radish porridge raw materials: white rice 1 cup Chinese yam 300g white radish 1/2 celery powder with a little water 10 cup auxiliary materials: salt, pepper, coriander ... moderate exercise: 1. Wash and drain the white rice, peel, wash and cut the yam and white radish into small pieces. 2. Add 10 cup of water to the pot and bring to a boil. Add white rice, yam and white radish and stir slightly. When it boils again, turn to low heat and cook for 30 minutes. 3. Add salt and stir well. Sprinkle pepper, celery powder and coriander before eating. Tips: In recent years, Chinese yam has been regarded as a sacred product for nourishing yin and strengthening yang, which has a certain effect on female breast enhancement and skin wrinkle prevention. Radish has the functions of drainage and diuresis, helping digestion and avoiding fat accumulation. Eating together has a miraculous effect on female beauty, slimming and swelling reduction. Features: restoring physical strength, regulating qi and blood, helping to reduce fat and weight 12, cooking porridge with rice cooker: rice: water = 1: 6.