How to cook rice porridge delicious, how to cook rice porridge

Many people like to drink porridge, which is easy to digest and absorb, and has the effect of warming the stomach. Usually when my stomach is upset, I will boil a pot of rice porridge, and drink a bowl of stomach to feel warm and comfortable. Boiling porridge is a very simple thing, but there are still many people who don't know how to boil, and the boiled porridge soup is not fragrant or sticky.

Many people have drunk porridge outside, it is fragrant and sticky, and they drink it bowl after bowl, why is the porridge they cook not delicious?

Today I will share with you the skills of boiling rice porridge, if you also drink porridge regularly, come and learn it. The fourth aunt, a relative of the family, runs a breakfast shop that sells porridge every morning, and everyone loves to drink the porridge she boils, and they have to buy several cups at a time.

The fourth aunt told me the skills of boiling rice porridge, as long as I do 2 o'clock, I can boil a pot of rice porridge in 10 minutes, it is fragrant and sticky, very delicious, and I will share the skills with you. After learning, you can drink delicious rice porridge at home at any time.

Rice porridge】 Prepare rice, water, and cooking oil.

Method] 1. Prepare an appropriate amount of rice, rinse it with a small bowl, do not scrub it by hand, it will cause nutrient loss, just wash it 2 times.

2. After the rice is washed, add an appropriate amount of water to the bowl, and put the small bowl in the refrigerator to freeze it and freeze it into ice cubes. It is very convenient to take out the rice in the morning and demold it after 2 minutes of thawing.

3. Pour water into the casserole, many people's porridge is not viscous, most of them have not mastered the amount of water, the ratio of rice to water is 1:6, this ratio is the best, and the cooked porridge is very viscous. Turn on high heat, pour the thawed rice into the casserole after boiling, and turn to low heat after boiling again.

4. Stir with a spoon while cooking to heat the rice more evenly, so that the rice porridge can be cooked faster.

The temperature of the frozen rice is low, and after pouring it into the boiling water, it suddenly encounters high temperature, using the principle of "thermal expansion and cold contraction", the rice will quickly absorb heat and expand, and it can be quickly boiled and flowered, so that the starch, vitamins and other substances in the rice will be released, and the rice porridge will be more viscous and more fragrant.

5. In order to solve this problem, you can add an appropriate amount of cooking oil to the rice porridge, so that the rice porridge does not overflow, which is very effective.

6. After boiling, boil for 10 minutes on low heat, the rice porridge will become very viscous, turn off the heat, and the rice porridge will be boiled. If you want to be more viscous, you can simmer in the pan for 5 minutes, the taste will be better.

Techniques for boiling porridge].

Whether it is rice or glutinous rice, if you want rice porridge to bloom quickly and be very viscous, you can't cook it directly in the pot, you have to do one more step, that is, freeze the rice and then cook it, and the rice will crack quickly, which is a very practical skill. The rice does not need to be completely thawed, just throw a whole piece into boiling water.

When cooking porridge, be sure to stir it constantly, so that the rice can be heated evenly and will not stick to the pan easily.

Add a few drops of cooking oil, and the rice porridge will not overflow the pot, and the taste will be more fragrant, especially the sesame oil.

Rice porridge is cooked correctly in this way, moisturizing and calcium, and it is completed in 20 minutes for breakfast, which is delicious and real.

How to boil rice porridge to taste good? It turns out that I have a trick and learned how to cook rice porridge that is better than millet porridge? Learn to do this, nutritious and delicious to have an appetite.

Put a handful of glutinous rice into the rice, and if you want to be thicker, you can put a little alkali, so that the porridge is delicious.

White porridge? How can you write this class, everyone will know it, and it feels like it's a simple matter of boiling rice and water. White porridge is a very home-cooked staple food, and when you have a bad appetite or want to eat a list, you will think of white porridge.

Although Xiaotuan doesn't like rice, he really likes porridge very much. White porridge is the most basic and simple of all kinds of porridge. Don't underestimate a bowl of white porridge, it seems ordinary but has its own mysteries.

A good bowl of white porridge is soft, soft and smooth. You need to have that melt-in-your-mouth feeling. Some of them are called "porridge", but in fact, the most that comes out of the roast is just porridge, and even the rice grains have not yet bloomed. Not to mention the Cantonese rice grains in an invisible state.

Many people don't have a good grasp of the thinning of porridge, but there is actually a certain proportion. If you want to drink whole porridge (in fact, it is similar to cooking soft rice), the ratio of rice to water (volume ratio) is 1:8, and if you want to drink thick porridge, then it is 1:

10, the word of gruel is 1:13. In general, I like to be in between thick porridge and thin porridge, so I use a 1:

11 such proportions.

In addition to the proportions mentioned above, there are also some techniques for cooking rice before boiling and when it is boiled in water, and as long as you master it, you can cook a white porridge with cotton smoothness. If you don't believe me, give it a try

First of all, wash the rice, do not rub the rice vigorously when washing the rice, which will cause the loss of nutrients After washing, put an appropriate amount of water and soak for half an hour, so that the rice grains can fully absorb the water.

Drain the soaked rice, then add a teaspoon of oil and mix well (it can be any oil, olive oil, peanut oil, etc.). Putting oil can make the rice grains fully absorb the surrounding hot water when they are put into the pot, making it easier for the rice grains to boil and bloom, and at the same time, the white porridge will be more creamy.

Bring water to a boil and add the rice grains mixed with oil.

Continue on medium-high heat and stir in the same direction with a spoon. At the beginning of the mixing, the rice grains are still swirling in the middle part.

Stir until the surrounding water has turned the color of rice milk, and the rice grains are basically swirling in the whole pot (about 5-8 minutes), it is almost the same. At this time, the state of the rice grains is larger, than when it is put into the pot.

Then turn the heat to low and cover. After about 45 minutes, it was very soft. Just cover the lid with a blank cover, otherwise the porridge will be easy to pounce out

Rice is used to boil porridge to drink the taste is very viscous, and the nutritional value is relatively high, but also can play a role in nourishing the stomach, when making rice porridge, first clean the rice, and then put it in the rice cooker to add more water, too little water is likely to make rice, the rice cooker is able to time, you can also add some vegetables to the rice porridge to improve nutrition, so how to boil rice porridge delicious?

1. Soak the washed rice in an appropriate amount of water for half an hour to allow the rice grains to fully absorb the water.

2. Drain the soaked rice and then put a small spoon of oil and mix well, it can be any oil, olive oil, peanut oil, oil can make the rice grains fully absorb the surrounding hot water when they are in the pot, it is easier to make the rice grains boil and bloom, and the white porridge will be more slippery.

3. Boil water in a pot, add the rice grains with mixed oil after boiling, continue to maintain the state of medium to high heat, and keep stirring in the same direction with a spoon, stirring until the surrounding water has turned into the color of rice milk, it will take about 5-8 minutes.

4. Then turn to low heat, cover, simmer for about 4 to 5 minutes and it will be very soft.

1. Soaking. Soak the rice in cold water for one hour before cooking the porridge to allow the rice grains to swell well. The benefits of this: boiling porridge to save time; When stirring, it will turn in one direction; The porridge tastes good.

2. Boil an underwater pot:

Generally, people generally cook porridge in cold water, but the real practice should be to cook porridge in boiling water. After the water is boiled, the rice will not be glued to the bottom of the pot when it is put into the pot, and it is more time-saving than boiling porridge in cold water.

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

4. Stirring: Why do you need to stir? In order to "thicken", the stirring technique is to stir the rice a few times while boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is thick and paste-like.

A bowl of porridge and an egg for breakfast Start your day full of energy.

Do you cook rice porridge to drink? Don't ignore these points, it quickly becomes sticky and smooth, smooth and delicious.

If you want to cook rice porridge, you can first wash the rice, then fill the pot with water, put the rice in the pot, and then put the pot on the fire, and then you can boil it for half an hour.

Ingredients required: glutinous rice, japonica rice, soy milk, water, yam, rock sugar.

Method, 1: Steam the yam in advance and press it into a puree, cook the soy milk in advance and set aside.

2) Add soybean milk to a casserole, bring to a boil and add rice and yam puree.

3: Cook on high heat for 8 minutes, sprinkle with rock sugar, and cook for another 2 minutes.

Chef Jian has something to say:

1: It is best to use iron stick yams, which are more nutritious, and you can also put a few wolfberries when cooking, and the taste is also very good.

2: Soy milk is easy to overflow the pot, when cooking, use a spoon to stir clockwise from time to time to prevent sticking to the bottom, and to make the porridge smoother.

3: When cooking rice porridge, add a little cooking oil to the water first, and then enlarge the rice after the water boils.

The method circulating on the Internet, Xiao Jane's team tried it himself, and it really took 10 minutes to cook a pot of porridge. The specific method is to put the washed rice into a fresh-keeping bag, and then put it in the freezer compartment of the refrigerator until it freezes, and then take it out and cook it directly in the pot the next day!

Mom: I want to eat rice porridge! Then just wait.

Materials. Ingredients: 1 cup fragrant rice.

Excipients: seven cups of water.

1. Prepare the pot and clean rice.

2. Add water to the pot, add rice, cover and cook over high heat until boiling.

3. Stir down to low heat, put chopsticks on the pot and cover the pot (put the chopsticks like this, it will not overflow).

4. Cook until the porridge slowly begins to pounce upward, and when there is still some distance from the lid of the pot (about 12-16 minutes), remove the lid and stir it, and continue to cook.

5. Cook for five minutes without a lid, then stir, cover the lid and turn on the high heat, and turn off the heat and simmer for a while when the porridge rises a short distance.

6. Simmer for five minutes.

7. Finished product. <>

Here's how to make rice porridge delicious:

The first is soaking: soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that the porridge is boiled to save time, and when stirring, it should be turned in one direction, and the porridge will be crispy and have a good taste.

Secondly, boiling an underwater pot is more time-saving than boiling porridge in cold water. 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!

Stirring: When cooking porridge, stir to avoid the bottom of the porridge, so that the rice grains are full 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.

About 10 minutes after the porridge is changed to a simmer, a little salad oil is added, and after cooking the porridge with oil, you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

Bottom, ingredients are boiled: when cooking porridge, it is customary to pour all the things into the pot in one go, the hundred-year-old porridge shop is the bottom of the porridge, the material is the material, the head is boiled, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes. The porridge is refreshing and not turbid, and the taste of everything is boiled out without flavor.

In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

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.