For rice soup for two people, rice and water can be put in this ratio. I like thin rice/water ratio 1: 12, moderate 1: 8, and thick porridge 1: 5 is enough. You can choose according to your personal preference.

Let's look at the practice of a big rice soup:

Spare ingredients: rice 1 measuring cup, a little purified water, cooking oil 1 teaspoon;

Production process: Step 1, measure a cup of rice, wash it with clear water in advance, rinse it simply, don't rub it, soak it in clear water for half an hour, and then put the washed rice into a casserole;

Step 2: At the same time, take out 8 cups of clear water from the measuring cup containing rice, put it into a casserole, add a teaspoon of cooking oil to the pot, and weigh it with a soup spoon.

Step three, cover the casserole and start cooking. After the fire boils, stir with a spoon, turn to low heat and continue to cook slowly. Remember to open the lid after the pot is boiled and stir it every once in a while.

The fourth step, cook for almost half an hour, and you can see the rice blossom. Continue to cook until the rice and water can be mixed, which takes nearly an hour.

Step five, turn off the heat after the porridge is cooked, add the lid to stew for a while, and serve it in a bowl for 5 minutes. It is especially fragrant and delicious.