Barley and Lily Porridge

Ingredients for Barley and Lily Porridge

Accessories: honey rock sugar

1. Take an appropriate amount of coix seed, wash it, and soak it in water for a few hours to make the hard rice slightly softer. If you use an electric rice cooker, the soaking time should be longer.

2. Take an appropriate amount of dried lilies and soak them in water until they expand. It doesn’t take too long.

3. Put the barley into the pressure cooker, add less than 1/2 of water, cover the pot, open the valve after the jet, and press for 6-8 minutes. Turn off the heat, release the air, and open the lid.

4. Add lily bulbs, cover the pressure cooker, and cook for another 6-8 minutes. I did not add a valve to the pressure cooker in this step, so the barley would not be crushed too finely.

5. After steps 3 and 4, the water level in the pot will drop by 2-3 cm. After taking it out of the pot, add rock sugar. You can drink it while it is hot or after it has cooled.

As for other rice, don't add it, as it may affect the softness of the porridge. Of course, it depends on your preference. This porridge is mainly made of coix seed instead of rice, with a little lily. It is a kind of medicinal porridge with a unique and fragrant taste and flavor, and also has a therapeutic effect. It has a beauty effect of nourishing and moisturizing the skin, and can also be used as an auxiliary treatment for flat warts, acne, and freckles that affect beauty. Southerners especially use it to moisturize and escape the summer heat, and add mung beans to cook porridge.

Common ones include lily, barley, kidney bean porridge, barley, lily and red date porridge, mung bean, barley, lily ice porridge, barley, mung bean and lily porridge, papaya, barley, lily porridge, etc.