Kelp and Purple Rice Porridge

Ingredients for wakame purple rice porridge

1/2 cup of rice 2 tablespoons of purple rice

2 tablespoons millet 2 tablespoons wakame

3 slices of ginger

How to make kelp purple rice porridge

1. Wash rice, purple rice and millet and put them into the pot;

2. Add 3 slices of ginger and water, and add it according to the thickness you like when cooking porridge;

3. Bring to a boil over high heat, then turn to low heat, skim off the foam on the surface with a spoon, cover with a lid and simmer for about 30 minutes;

4. Soak the kelp in clean water, add it to the porridge, and continue to simmer over low heat until it becomes as thick and soft as you like.

How to choose and identify purple rice:

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.