How to boil rice porridge is the best, what rice porridge is good

Today I will teach you the skills of boiling porridge, boiling porridge is very simple, but if you want to make delicious porridge, as delicious as the porridge in the porridge shop, fragrant and thick, you need to know a skill of boiling porridge. Whether you boil millet porridge or rice porridge, remember 1 recipe for boiling porridge, the rice porridge is thick, and the rice oil is boiled.

Soak. Before boiling porridge, the rice should be soaked first, washed and cleaned, and then soaked in clean water for half an hour. Soak the rice softly, so that you can save a lot of time by boiling porridge in the pot, especially the millet, which has a hard texture and must be soaked before it can be boiled in the pot.

Boiled water. Delicious porridge is boiled with boiling water, rice is put in the pot, boiling water is added, and then boiled. This way the rice will not stick to the pan, it will also save time, and the nutrients in the rice will be protected as much as possible from being lost.

Heat. After boiling, you should turn to low heat and boil slowly, about 30 minutes, and the rice will become thick.

Casserole. If you don't use a rice cooker, then it is best to use a casserole, the casserole has good heat preservation performance, high temperature, and the porridge boiled out is particularly fragrant.

The above is common sense, but the following technique must be kept in mind, so that the porridge tastes fragrant, the texture is thick, and you can also boil out rice oil.

Stir. After the rice is put into the pot, add boiling water, at this time, immediately stir a few times, then cover the pot, boil for 20 minutes, then open the lid and continue to stir. After stirring for about 10 minutes, the rice porridge will gradually become thick, and it can be out of the pot at this time.

If you don't stir, even if you boil for 1 hour, the rice porridge will not necessarily become thick, the soup is soup, the rice is rice, the taste is not good, and there is no aroma of porridge.

So whether it's boiling millet porridge or rice porridge, remember this little trick of boiling porridge to make the rice porridge thicker, boil out the rice oil, and taste more fragrant.

How to cook porridge to taste sweet porridge better.

Sweet porridge is usually boiled with beans, or the same process as rice, remember to soak the beans first, soak until a little soft, nails can pinch in.

For the soaked beans, remember to boil them over high heat first, then add rice and cook them slowly, and if you have raisins, longan and dates, you can add a little flavor.

There is also a hidden ingredient, dried osmanthus flowers that have been saved in autumn, and if you add a little more, it will be fragrant.

If you want to add sugar to cook sweet porridge, remember to use rock sugar, because the taste of white sugar is not enough.

Of course, it is also necessary to choose according to the ingredients, for example, some people like to add sweet potatoes when cooking porridge, and it is not recommended to add sugar at this time, because sweet potatoes are originally sweet, and adding sugar will be so sweet that they will lose their teeth.

The process of cooking porridge, slowly boiling and stewing, is very much like life, you need patience and care, and the porridge will be in line with your heart.

First of all, we first wash the rice, then put it in a clean bag, put it in the refrigerator and freeze it for half an hour, using the principle of thermal expansion and cold contraction. The rice porridge cooked in this way, we only need 25 minutes. And it is thicker and sweeter, and the nutritional value will not be lost.

Once the rice is frozen, add an appropriate amount of water to the pot. After boiling, put the frozen rice into the pot, then turn to low heat after boiling, and turn off the heat when it is thick, I usually cook it over low heat for 20 minutes, of course, when we cook rice porridge, you can also add your favorite wolfberries or red dates.

The rice porridge cooked in this way is still very delicious and nutritious. In our family, I use this method to cook rice porridge, therefore, when we cook rice porridge, do not put the rice into the pot and cook it directly, be sure to wash the rice, and then freeze it, so that the cooked rice porridge is very thick, and more sweet! Do you like to drink rice porridge?

Add the rice to the rice cooker according to the amount of water.

Tip line to add water and select rice.

The function of cooking porridge on the pot is general.

It's all two hours. Cook it like this.

Out of the porridge, I feel the most.

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Cook as long as possible until the water and rice are organically blended together, and that should be the best state. Of course, you can also add some other ingredients to the rice to increase the taste. Hope it helps.

Boiling rice porridge, 8 mistakes in 10 families, add one more key step, the rice porridge is sweet and delicious and does not overflow the pot.

Rice is a food that people eat a lot, most people will regard rice as a staple food, rice is very nutritious, such as rich in protein, carbohydrates, in addition to rich B vitamins, but also contains a variety of amino acids, eating rice can supplement rich nutrition, but also has the effect of strengthening the spleen and stomach, the following is the practice of rice porridge.

Clause. 1. Walnut and wolfberry rice porridge.

Material. 80 grams of rice (1 2 cups), 10 grams of walnuts, 2 grams of goji berries.

Method. 1.Put about 1000ml of water in the pot and boil until the water seems to be boiling.

2.Rinse the rice with clean water, put it in a pot and add a little cooking oil and salt.

3.Bring to a boil over high heat, reduce the heat to medium-low and simmer for about 20 minutes.

4.Cut the walnuts into small pieces with a knife, put them in a pot and cook for about 10 minutes until the pot is boiling.

5.Wash the goji berries with water.

6.Put the washed goji berries in a pot and continue to cook for about 10 minutes.

7.When cooking porridge should be intervened, stir the porridge with a small spoon.

8.Until the porridge is cooked until the remaining half of the soup is thick.

Clause. 2. Spinach foie gras rice porridge.

Material. Ingredients: Foie gras.

Ingredients: rice, spinach, salt, sugar.

Method. 1. Cook the rice in a pressure cooker for about 10 minutes.

2. Dice spinach and foie gras.

3. Add an appropriate amount of salt and sugar to the lid of the pot, pour the spinach stalk and foie gras into the pot, cook for about one minute, and stir well.

4. Finally, put the spinach leaves and cook slightly.

Clause. 3. Rice porridge with yam lotus seeds.

Material. Ingredients: rice, yam, lotus seeds.

Ingredients: red dates, wolfberries.

Method. 1. In a pressure cooker, put rice, red dates, lotus seeds, and an appropriate amount of water on high heat for about 5 minutes.

2. Open the lid, add the yam and cook for about 5 minutes.

3. Put out the wolfberries.

Clause. Fourth, fresh shellfish rice porridge.

Material. Appropriate amount of rice, auxiliary ingredients: appropriate amount of fresh shellfish, a little corn, a little green beans, a little salad oil, seasoning: appropriate amount of shallots.

Method. 1.The ingredients are ready, and the rice is soaked overnight in advance.

2.Pour the rice water into a casserole, add the corn kernels and green beans, and drip in the salad oil. The ratio of water to rice is about 10:

1。Add chopped green onion and shredded ginger. Bring to a boil over high heat, turn to medium-low heat, cook for another 10 minutes, and add the scallops.

Serve until the rice is thick.

Clause. 5. Millet rice porridge.

Material. 100 grams of millet, 50 grams of rice.

Method. 1.Millet and rice washed.

2.Put an appropriate amount of water in a pot, bring to a boil and pour in the rice and millet.

3.Continue to simmer over high heat, then change to low heat and simmer for 30 minutes. When cooking, in order to prevent the rice porridge from spilling out of the pot, it is best to open the lid of the pot and not cover it tightly.

4.When the millet is cooked and the porridge is thickened, you can turn off the heat and serve.

It is produced in Wuchang City in Northeast China, because of the unique geographical and climatic characteristics of its production area, its dry matter accumulation is more, amylose content is moderate, it is very beneficial to the health of the human body, its grain is large and full, the texture is hard, the fragrance is rich after cooking, the taste is slightly sweet, slightly tough, soft and slightly sticky, and the three major water systems of Lalin River, Yakniu River and Xilang River are artesian irrigation, containing a variety of trace elements that are beneficial to the human body

The production area is located in the famous land of fish and rice - Yilan, blessed with a unique environment and gurgling mountain springs, which provide sufficient minerals and nutrients for rice, making it of good quality, full of grains, mellow and fragrant, fragrant taste, mellow and long, making people fragrant and fragrant.

It is also called Xiangshui rice, in which the content of minerals and trace elements is very rich, and has to be irrigated by the upper reaches of the Mudanjiang River and the underground spring water flowing out of Jingpo Lake, so that the grains of rice are full, the grains are green like jade, the aroma is fragrant when cooking, the rice is oily, the fragrance is long, the taste is soft and glutinous and elastic, it makes people have an endless aftertaste, and the cold rice does not come back to life.

1. Japonica rice is the best for cooking porridge.

2. Japonica rice: flat sex, nourishing qi and quenching polydipsia. The rice grains are short and round, and there are more in the north. It is suitable for cooking porridge, the porridge is relatively viscous, the rice grains are easy to cook, and the rice yield is low.

3. In ancient times, ordinary people could not afford to buy expensive supplements, when cooking porridge, waiting for the porridge pot to roll up foam, the rice soup was thick and smooth like a paste, the rice soup at this time was called "rice oil", also called "porridge oil", and the thickest layer was drunk with a spoon, or boiled with a little refined salt to drink, especially tonic people, not inferior to ginseng, so it was called "ginseng soup", which was particularly nourishing to the elderly, children, sick and mothers. This nourishing "rice oil" must be made of japonica rice, and it is like rough japonica rice that has not been refined in ancient times.

4. Precautions: Although japonica rice porridge is supplemented, it is not suitable for everyone, phlegm and dampness constitution, edema patients, and cholera can not drink japonica rice porridge, even if it is rice soup. Sticky rice oil is like glue, which is not conducive to the removal of moisture, so these people need to avoid it.

1. What kind of rice porridge is delicious.

The porridge cooked with japonica rice is not only fragrant and smooth and rich in nutrition, it is the most nourishing porridge, it has the spleen, nourishes the stomach, tonifies the middle, invigorates qi, strengthens the muscles and bones, grows muscles, passes blood lipids, passes the five organs, stops deficiency, cold and diarrhea and other health effects, especially suitable for the weak or weak people's health porridge, and can also be used as a nutritious porridge for young children.

Among all the japonica rice, pearl rice is the most suitable for porridge, and among the pearl rice, pearl rice from Tohoku is the best. However, compared to pearl rice from all over the world, Thai pearl rice is the best quality.

So what kind of rice is japonica rice, what kind of japonica rice is pearl rice, let's use the best method to tell you.

The grain of japonica rice is generally oval or round, the whole grain looks fat and plump, its length is less than twice the width, and the cross section of the rice is close to round.

The whole grain of pearl rice looks almost transparent, and the two ends are not sharp and round, which is a kind of rice in japonica rice that is closer to the oval pearl, so it is called pearl rice by people.

2. Cooking porridge skills.

1. Soaking. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The benefits of this: boiling porridge to save time; When stirring, it will turn in one direction; The porridge is crispy and has a good taste.

2. Boil an underwater pot.

The general consensus is to cook porridge in cold water, but the real connoisseur is to cook porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

What rice porridge is delicious.

3. Heat. Bring to a boil over high heat, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stir. It turns out that we cook porridge or stir it here because we are afraid of the porridge paste, but now we don't have to worry about boiling porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick. The tips for stirring are:

Stir a few times when boiling the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Point oil. Do you still need to put oil in porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

The first choice for porridge is Thai pearl rice, followed by Northeast pearl rice, pearl rice, and japonica rice, and these rice are best cooked with new rice in the current year.

China's rice can be generally divided into three types: indica rice, japonica rice and glutinous rice, among which the most suitable for cooking porridge is japonica rice.

The new rice is hulled and milled, as long as it is new rice, indica rice and japonica rice are good.

A delicious way to boil rice porridge

Ingredients: Rice, sugar.

Steps: 1. Take an appropriate amount of rice and put it in a large bowl, pour in an appropriate amount of water, wash it 1-2 times, and finally control the water for later use.

2. Prepare a clean saucepan, pour enough water, bring to a boil over high heat, and then pour in the washed rice.

3. After boiling again, change to medium-low heat and continue to boil for about 10-15 minutes until the rice blooms.

4. During the boiling process, remember to take a spoon and stir constantly, then change to high heat again and simmer for 1-2 minutes.

5. Finally, you can turn off the heat, add sugar and simmer for about 2 minutes, and then you can serve it.

Cooking Tips:

1. Don't wash the rice too often, because there is rice paste on the outside of the rice, and if you wash it more times, the rice paste will be gone, and it will naturally be not delicious and nutritious.

2. When cooking porridge in the pot, the rice must be boiled before the pot is boiled, and the pot must not be boiled under cold water, because the boiling water pot can stimulate the rice fragrance of the rice.

3. After the rice is boiled over medium-low heat, you must remember to change it to high heat again, because in this way you can ensure that the rice porridge is thick and smooth.

Nutritional value of rice:

Although the content of various nutrients in rice is not very high, it also has high nutritional efficacy due to the large amount of food consumed by people, and is the basic food for supplementing nutrients; Rice porridge has the effect of tonifying the spleen and clearing the lungs.

Efficacy and function.

Rice is rich in B vitamins; Rice has the effects of clearing blood and blood, brightening ears and eyes, relieving annoyance, quenching thirst, and stopping diarrhea; Rice porridge has the effect of tonifying the spleen and clearing the lungs.