How to make black rice porridge

Black rice porridge

Watching Legend of Zhen Huan, paying attention to Sister Meizhuang, I was inspired by the black rice and red dates health porridge she mentioned. According to the theory of Chinese medicine, the five colors enter the five internal organs, that is, different colors of food have different health care effects. Generally speaking, black enters the kidney, yellow enters the spleen, white enters the lungs, green enters the liver, and red enters the heart. Red blood glutinous rice enters the heart meridian. According to Chinese medicine, the heart governs blood, which means that its effect is related to nourishing qi and blood. However, people with poor gastrointestinal function should use it with caution, because blood glutinous rice is very sticky and eating too much may cause coughing.

Ingredients for black rice porridge

Blood glutinous rice, black rice, rock sugar

How to make black rice porridge

1. Mix the black rice and glutinous rice together, with more black rice than black rice, and soak them in cold water for at least 15 minutes;

2. Pour out the water, add cold water to soak for 10 minutes, pour it out again, add cold water to soak for 10 minutes, then put it directly into the pot, add appropriate amount of rock sugar, cook on low heat until the rice swells and the sugar is dissolved into the porridge.

Tips

1. Blood sticky rice is rice with purple-red seed coat. Because the rice is sticky, it is called blood sticky rice. After natural blood sticky rice is soaked in warm water, the red pigment of the seed coat is slowly dissolved by the aqueous solution, and a purple-red aqueous solution will gradually appear. As time goes by, the red color becomes more and more intense. After being cooked, the red seed coat will separate from the embryo (rice grain).

2. Fake blood glutinous rice is made of inferior rice, dyed with purple-red pigment. The most obvious difference is that after soaking in water, the water turns red much faster than the real blood glutinous rice. After washing several times, the original shape of white rice will be revealed, and no red seed coat will appear after cooking.