Purple Rice and Barley Porridge

Purple rice and coix seed porridge is a porridge rich in nutrients. It is not very difficult to prepare. Let me give you some detailed knowledge about this porridge.

Purple Rice and Barley Porridge

Ingredients for Purple Rice and Barley Porridge

Ingredients: 100g glutinous rice (purple), 100g coix seed, 50g brown rice,

Seasoning: 20 grams of rock sugar

How to make purple rice and coix seed porridge

1. Wash purple rice, coix seeds and brown rice separately;

2. Soak purple rice, coix seeds and brown rice in cold water for two to three hours, remove and drain;

3. Add about 2000 ml of cold water to the pot;

4. Add coix seeds, purple rice, brown rice, etc.;

5. Bring to a boil over high heat, then simmer over low heat for 45 minutes;

6. When the rice grains are cooked, add rock sugar for seasoning and serve.

Nutritional analysis of purple rice and coix seed porridge

Purple rice is rich in protein, carbohydrates, B vitamins, calcium, iron, potassium, magnesium and other nutrients. It is rich in nutrients. Eating more of it has the functions of appetizing, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation, and replenishing essence. It has a good nourishing effect on premature gray hair, postpartum weakness in women, physical weakness after illness, as well as anemia and kidney deficiency.

Tips

Due to the limited production of purple rice, the output is small and the value is high. Most of the purple rice sold in the market is black rice (10% black rice plus glutinous rice) or black rice (similar to black rice) with 3-5% added natural purple rice. It is not pure Mojiang purple rice. You can identify it according to the following methods when purchasing:

The grains of pure Mojiang purple rice are slender, full and uniform. The appearance is purple-white or purple-white with small purple pieces. When washed with water, the water color turns black (actually purple). It is easy to leave purple-black on the fingers when picking it up with hands. After scraping the color pieces on the rice grains with fingernails, the rice grains are still purple-white. When cooked, pure purple rice is crystal clear and translucent, with strong glutinous properties (sticky), and can be reconnected after steaming. It tastes sweet and delicate, and has a good taste.

Black rice has a bright color, and the black color covers the entire rice grain. After scraping off the color block with your fingernail, the rice grain has the same color as rice.