Because in the case of boiling water, rice grains will be under pressure because of the great temperature difference between inside and outside, resulting in many tiny cracks on the surface of rice grains. Therefore, rice grains can be cooked more easily, and starch can be easily dissolved in soup, which makes it taste better and more nutritious.

Cook rice soup with rice when the water is boiling. The purpose of this practice is to protect various nutrients contained in rice, such as vitamins and starch. A large amount of starch contained in rice can make rice cook quickly and evenly inside and outside. By shortening the cooking time, vitamins and other nutrients in rice can be destroyed at high temperature for a long time.

Matters needing attention in cooking rice soup

Soak the rice in warm water before cooking porridge, which can make the rice soft and swell, and make it easier to cook evenly. It can also keep the nutrition of rice in the rice, which is not easy to lose. And the porridge cooked in this way tastes particularly good. We know that starch granules will not dissolve in cold water. Only when the water temperature is above 60℃ will starch absorb water, swell, break and become paste. So the temperature of warm water should be around 40 degrees.

When cooking porridge, first boil it with high fire, then turn to slow fire, that is, stew it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it! This requires stirring, of course, stirring is not to prevent the bottom of the pot from burning, because boiling water has solved this problem very well. The purpose of stirring is to make the porridge more viscous, so that the porridge tastes best.

The above contents refer to:

Baidu encyclopedia-porridge (food)

Baidu encyclopedia-rice oil (rice soup)