Generally speaking, when cooking sorghum rice, first boil it with high fire, and then cook it with low fire for about 40-50 minutes, so as to ensure that the sorghum rice porridge is completely cooked. If you cook sorghum rice in a pressure cooker, it will be cooked in about 20 minutes.

Sorghum rice is a granular finished grain after the husk of sorghum is ground. Sorghum, also known as red valley and millet, was called Shu Shu in ancient times. The main producing areas are concentrated in the northeast, eastern Inner Mongolia and southwest hilly areas. According to their properties, there are two types: japonica type and waxy type, and the seeds are divided into hard type and soft type. There are five colors of grain: yellow, red, black, white or grayish white and light brown. China's famous wines, such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu, all use red sorghum as the main raw material.