The effect of rice porridge

Rice made from non-glutinous rice. The rice grains are generally oval. According to its grain quality and the harvest season of japonica rice, it is divided into early japonica rice (larger belly white, fewer hard grains) and late japonica rice (smaller belly white, more hard grains). Stem rice is also called "Penglai rice". It has a moderate hardness and softness. The rice we usually eat is stem rice.

Season: Autumn

The effect of rice porridge

It can replenish qi, relieve restlessness, quench thirst, stop diarrhea, nourish the middle, strengthen bones and muscles, and benefit the stomach and intestines; boiled juice can cure heartache, quench thirst, and stop heat toxicity and diarrhea; combined with Gorgon fruit to make porridge, it can strengthen the essence and will, improve hearing and eyesight

How to choose japonica rice

Rice made from non-glutinous rice grains is generally oval in shape. It is sticky, has low swelling, and has a low yield. The steamed rice is sticky. It is divided into the following two types according to its grain quality and the harvest season of japonica rice: Early japonica rice: larger belly white and fewer hard grains; Late japonica rice: smaller belly white and more hard grains

Japonica rice production techniques

1. Japonica rice is easier to digest and absorb when made into porridge, but never add alkali when making rice porridge, because rice is an important source of vitamin B1 for the human body. Alkali can destroy the vitamin B1 in rice, leading to B1 deficiency and "beriberi";

2. When making rice, be sure to "steam" it, not "scoop" it, because scooping the rice will lose a lot of vitamins;

3. It is not advisable to eat too much refined grains.