Rose porridge recipe

125g of glutinous rice, 125g of glutinous rice, 5 fresh rose buds, more than 10 dried roses, 10 red dates

Rose porridge recipe

1. Wash and soak 250g of rice (half long-grain rice and half glutinous rice) for one hour.

2. Choose 5 fresh rose buds and rinse them in water for later use. Use more than 10 dried roses and 10 red dates.

3. Use a pot of clean water, put a dozen dried rose buds in and boil for 2-3 minutes, remove the roses, put in the washed rice, and add the pitted red dates (cut into small pieces). Bring to a boil over high heat and simmer over low heat for 40 minutes.

4. When the porridge is ready, sprinkle with fresh rose petals (tear them into smaller pieces by hand) and boil it. If you like sweet, you can add some white sugar or rock sugar. (I didn't add sugar)

Material

Main ingredients: 100 grams of polished rice,

Accessories: 20g rose, 10g cherry,

Seasoning: 30 grams of white sugar

Rose porridge recipe 2

1. Pick the roses that have not fully opened, gently remove the petals, and rinse them with cold water.

2. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain.

3. Add about 1000 ml of cold water into the pot, put the japonica rice in and boil it over high heat, then simmer it over low heat into porridge.

4. Add rose petals, cherries and sugar into the porridge and cook for another 5 minutes. Then you can serve.