Ingredients and steps for Lily and Coix Seed Rice Porridge

Falling leaves herald the coming of autumn. Autumn is the harvest season of the year, and it is also the season when fruits and vegetables ripen. At this time, our bodies are also changing from yang to yin. At this time, we should know how to eat some yin-nourishing foods to help regulate our bodies. Autumn is the best time to nourish and moisten the lungs. Today, I recommend a porridge that can relieve dryness and promote the production of body fluids, lily, coix seed and glutinous rice porridge. Let's take a look at the recipe of lily, coix seed and glutinous rice porridge.

How to make lily, coix seed and rice porridge

1. Ingredients for Lily, Coix Seed and Rice Porridge

Prepare 50 grams of japonica rice, 50 grams of lily, 50 grams of coix seed, and a little wolfberry.

2. How to make lily and coix seed rice porridge

Step 1: Wash the japonica rice and put it into a casserole, add water and bring to a boil over high heat.

Step 2: Rinse the coix seeds in advance and then soak them in water.

Step 3: Soak the coix seeds until they are plump and swollen, then put them into the pot and cook together.

Step 4: After adding the coix seed, stir it slightly with a spoon to evenly distribute the ingredients and bring to a boil again over high heat.

Step 5: After the ingredients in the pot are boiled, skim off the foam on the surface and turn to low heat.

Step 6: Clean the lilies in advance, remove the surface film and soak them in clean water for a while.

Step 7: When the porridge becomes soft and coagulated, add fresh lilies.

Step 8: Add the lily and cook for another five minutes. Lily is an ingredient that is relatively easy to cook.

Step 9: After turning off the heat, sprinkle some wolfberries on the surface, cover and simmer.