Rice Porridge
Rice porridge is a dish made mainly from rice and water, brought to a boil over high heat and then simmered. It is suitable for all ages and is said to nourish the spleen, harmonize the stomach, and clear the lungs.
Ingredients and Tools
- Rice
- Water
- Vegetable oil (optional)
Measurements
- Generally one person can eat 60ml-110ml of rice.
- The volume of water is 9-12 times the volume of the rice.
- One bowl has a capacity of 500ml.
- Latest time to stop high heat T1: 1.5 minutes/500ml * water volume
- Earliest time the porridge can be eaten Tr: 10 minutes/500ml * water volume
- Oil mass Mo: raw rice volume / 10
- Refrigeration time Tc = raw rice volume /10 ml/minute. Using the above conditions, calculate the planned ingredient proportions.
Steps
- (Optional) Mix Mo ml of oil with washed rice, and try to ensure thorough mixing so that every grain of rice is at least lightly coated with oil.
- (Optional) Refrigerate the rice-oil mixture for Tc.
- Add rice and water to the pot.
- Use high heat and heat to T1.
- Before T1, turn the heat down. If you forget this step, the water may overflow and extinguish the flame. Very dangerous!
- Heat to Tr. At Tr, turn off the heat source.