Second, rice refers to neither raw rice nor cooked rice. Refers to two kinds of rice. Generally, it refers to rice cooked with millet. Let's take a look at the practice of a second rice: Steps: 1. Gently wash the white rice and millet for 2 ~ 3 times, drain them and put them in a wok; You can let it stand for 15 minutes, so that the rice grains can fully absorb the water on the surface. Rice can be cooked without soaking in water.

2. Add a proper amount of water into the rice cooker and pour the rice in. It can be seen by visual inspection: the water amount is enough to cover the rice by about 0.5cm. Then drop 2 ~ 3 drops of oil and cover.

3. Just press the button to cook. Don't hurry to open the rice after it is cooked, and continue to heat it for a while by using the residual temperature.

4. After standing, open the lid, loosen the two rice with a rice spoon, and remove the moisture from the bottom of the pot, so that hot fluffy two rice can be enjoyed. The nutritional value of millet is very high, which contains 9.2%- 14.7% of protein, 3.0%-4.6% of fat and vitamins. Besides being edible, millet can also be used for brewing wine and making maltose.

Every100g of millet contains 9.7g of protein, which is higher than that of rice. Fat 1.7 g, carbohydrate 76. 1 g, all not lower than rice and wheat. Carotene, which is not contained in general grain, is 0. 12 mg per 100 g in millet, and the content of vitamin B 1 ranks first among all grains. Because millet does not need to be refined, it preserves many vitamins and inorganic salts, and the vitamin B 1 in millet can reach several times that of rice. The content of inorganic salts in millet is also higher than that in rice.

Besides being rich in iron, millet also contains protein, vitamin B complex, calcium, potassium, fiber and so on. Because millet is alkaline in nature, there is no need to add too much salt or simply cook without salt when cooking.