Multigrain Red Bean Porridge

I believe many people have eaten multi-grain red bean porridge. Let me introduce to you the cooking method of this porridge.

Multigrain Red Bean Porridge

Ingredients for Multigrain Red Bean Porridge

(2 servings), 2 tablespoons (30g) each of brown rice, purple rice, and rice, 2 teaspoons (10g) each of coix seed, millet, and black sesame, 2 teaspoons (10g) each of red beans and black beans

How to make multigrain red bean porridge

Wash all the grains, drain the water, put them in a cooking pot, add appropriate amount of cold water (the amount of water should be enough to cover the grains) and soak for 30 minutes.

Drain the water used to soak the grains, add 1000ml of cold water into the cooking pot, bring to a boil over high heat, use a spoon to remove the floating foam, then turn to medium-low heat and simmer slowly.

Simmer for about 50 minutes, until all the grains are softened and the soup is thick.

Tips for making multi-grain red bean porridge

When cooking porridge, do not stir the ingredients in the pot with a spoon. If you stir it, the bottom of the pot will easily get stuck.

You can also use a pressure cooker to cook multi-grain porridge, which can save cooking time.

Nutritional Analysis:

Brown rice - vitamin E, rich in fiber.

White rice - slightly inferior to brown rice, but good for digestion.

Purple rice - contains more dietary fiber.

Job's tears, millet——protein, dietary fiber, iron.

Red beans - saponin, diuretic, removes edema.

Black beans, black sesame seeds - protein, vitamin B1, dietary fiber, vitamin E, calcium, anthocyanins.