The porridge of Taiji rice porridge is poured out, and the volume of rice porridge in the whole pot is about 3000㏄. A bowl of pure Taiji rice porridge completely filters out undissolved rice grains with a sieve, leaving only the essence of rice slurry.

The porridge with enough concentration will be filtered and taken out in the refrigerator overnight, which will form a jelly-like gelatinous texture. If the concentration is not enough and it doesn't melt well enough, a lot of water will be squeezed out from the upper layer after entering the refrigerator, or the fluidity is too high to form "rice paste jelly", which is still rice (porridge) with a lot of water and can't meet the standard Taiji rice paste porridge.

When you cook Taiji rice porridge, you usually end up with some rice residue. More or less. Rice residue is usually the part we don't need to eat.