Practice 1: Rice and mung beans are ready. Wash it together. Put water in the pot and add rice and mung beans. Boil the big fire and turn it into a small one. Turn it with a spoon in the middle to avoid sticking to the pot. Cook for about 30 minutes. Put it in a bowl and serve.
Practice 2: Wash the rice with clear water; Remove impurities from mung beans and wash them with water. Put mung beans in a pot, add about 2 liters of clear water, bring to a boil with high fire, and simmer for about 40 minutes with low fire. When mung beans are crisp and rotten, add rice and cook for about 30 minutes with medium fire, and cook until the rice grains bloom and the porridge soup is thick. After cooling, add sugar and mix to eat.
Practice 3: rice125g, mung bean 60g, medlar15g. Wash mung beans in advance, and soak them in clear water until thorough. The rice is washed clean. Rinse Lycium barbarum with cold water. Add water to the pot on fire, add mung beans and bring to a boil, until it is half cooked, add rice, stir well and bring to a boil, and continue to cook until the juice is soft and rotten. Add Lycium barbarum, stir well and cook for about 2 minutes, then put it into a bowl.
Practice 4: Soak coix seed for twelve hours, rice for four hours, and mung beans without soaking. Put the coix seed first, boil it, then pour in the rice and mung beans, boil it again, turn to low heat, and cook it until the coix seed and mung beans are rotten. If you like sweetness, you can put some rock sugar. After doing it, usually take a bowl; Take a spoon to eat, if you want to get cold quickly, you'd better take a plate.