Rice soup, also called rice oil, is a layer of porridge oil condensed on the surface of the pot when porridge is cooked or dry rice is cooked with polished rice. Rice soup tastes sweet and flat, can nourish yin and strengthen tendons, and has a good nourishing effect. Wang Shixiong, a famous doctor in the Qing Dynasty, said in his book Diet Spectrum with Interest: "It is a miracle that the poor suffer from deficiency and use thick rice soup instead of ginseng chicken soup." In other words, the poor can't afford ginseng, and Jiangnan people often use rice soup as ginseng chicken soup, which often works wonders. Rice contains tyrosine, which can make milk easier to absorb.

The first step: Taomi.

Step 2: Pour into the pot.

Step 3: Add the right amount of water and cook a little more than usual.

Step 4: Press the cooking button of the rice cooker until the pot boils, the soup becomes thick, and the soup is collected.

Step 5: Half a bowl of milk.

Step 6: Microwave for 30 seconds.

Step 7: Scoop rice soup with a spoon, and be careful not to scoop rice grains.

Step 8: Add the scooped rice soup into the milk bowl.

Step 9: Add appropriate amount of sugar and mix well.