Soak the rice in cold water for one hour before cooking porridge, so that the rice grains can fully expand. The advantages of doing so: cooking porridge saves time; When stirring, it will turn in one direction; This porridge tastes good.

2. Boiling water pot:

Most people cook porridge with cold water, but the real practice should be to cook porridge with boiling water. After the water is boiled, the rice will not paste to the bottom of the pot, which saves more time than cooking porridge with cold water.

3. Temperature:

Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4. Stir:

Why do you want to stir? In order to thicken the rice, the skill of stirring is: stir the rice several times when boiling water enters the pot, cover the pot and stew for 20 minutes, and then start stirring continuously for about 10 minute until the rice grains become thick and paste.

Extended data

Rice contains about 75% carbohydrates, 7%-8% in protein, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.

References:

Baidu encyclopedia-rice