Black rice is a non-sticky food. When cooking porridge, you can't make delicious porridge by relying solely on black rice and water. The purpose of releasing alkali may be to thicken it. My method is:

1. Material: one or two pieces of black rice, one or two pieces of coix seed, one or two pieces of glutinous rice, one or two pieces of japonica rice, proper amount of peanut kernels, proper amount of red dates, proper amount of seedless white lotus, and proper amount of white sesame seeds (which is also my self-proclaimed eight-treasure porridge).

2. Process: 1) Wash black rice, coix seed, seedless lotus and red dates for later use.

Soak in water

2) Put black rice, coix seed, seedless lotus and red dates into a pot and boil them first.

Turn on (the water level is half that of the 24CM pressure cooker or rice cooker),

Add glutinous rice, japonica rice, peanut kernel and white sesame, and bring to a boil.

Cook on low heat until it is nearly thick, cover it for a while, and it becomes delicious black rice porridge.

3. Dining: Those who love sweets can add honey or eat with vegetables.

On holidays, I often use this method to entertain guests after drinking, which really gets the praise of the guests, so I recommend this method to you, I hope you will like it. I wish you can find your own satisfactory way.