White porridge

White porridge

The weather has changed a lot recently. People around me, both adults and children, have caught colds. In the office, everyone is wrapped up like a zongzi. On a chilly day, eating a bowl of porridge is the most comfortable. The warm porridge, with refreshing side dishes: dried fish, squid shreds, and a little stir-fried vegetables, makes people feel comfortable and moisturized. I like to eat the porridge made by my mother. A bowl of simple white porridge always gives me a sense of satisfaction and happiness, warming my whole body.

In the past, I always thought that making porridge was just about boiling rice in water. Later, when I watched my mother cook porridge, I realized that making a bowl of fragrant and smooth porridge also requires thought and wisdom.

Ingredients for white porridge

Rice, broth

How to make white porridge

1. Wash the rice, soak it for about 30 minutes, remove it, drain it and put it into the pot, add appropriate amount of water and broth, boil it, turn to low heat, and simmer for about 1 hour.

Tips

How to cook a bowl of fragrant and smooth white porridge

1. After washing the rice, you need to soak it in water for a while, so that the porridge will have a soft and glutinous taste.

2. It is best to use broth to cook porridge (bone broth is recommended, it tastes good and is nutritious). If you don’t have it, the broth essence from the supermarket is a good choice.

3. Generally, when cooking porridge, you should first boil it over high heat and then turn to low heat. This way, the porridge will be thick and delicious.

About how to add ingredients to cook porridge:

The general principle is: put the slow-cooking ones first, and the easy-cooking ones later. Rice (rice, barley, black rice, etc.) should be put first, followed by meat, seafood, etc. (Note: these ingredients need to be washed and blanched before being put in, otherwise the porridge will become turbid), and finally vegetables and fruits.