Rice soup is the part of porridge soup that floats on rice or millet when cooking porridge. Rice soup is rich in carbohydrates and various nutrients, which is the essence of porridge. Weakness and pregnant women drinking more rice soup are helpful.

So most people like to drink rice soup, but the cooking method of rice soup is like this: first prepare 30 grams of rice, 70 grams of millet and 2000 ml of water.

Remove impurities from millet and put it in a bowl. Wash it with water for no more than three times, otherwise it will lose its nutrition.

Put the soaked rice into a boiling pot, add appropriate amount of cold water, and when the fire boils, turn to low heat and cook slowly 10 minute. Don't use boiled water, the ratio of rice to water is the key, just 1:20, and add enough water at a time, not half.

Then pour the washed millet into the pot and continue to cook for about 30 minutes.

When cooking porridge, stir it with a spoon for 2 to 3 times to prevent the pan from being burnt, and don't cover the whole pan to prevent it from overflowing.

Turn off the heat when the rice soup is cooked until it is thick. Do not open the lid immediately, but cover it and stew for 10 minutes. Time is up. Filter out the rice soup and put it in a bowl. Well, that's good. Just right, there is a layer of rice oil on it! So a bowl of glutinous rice soup is ready.

Soak rice for 2 hours before cooking rice soup to make rice soup more nutritious; When making rice soup, it is best to use brown rice, because the outer tissue of brown rice contains more vitamins, minerals and amino acids, which is more nutritious. When cooking rice soup, you must take good care of it and be careful not to overflow the pot. You can put a chopstick beside the pot to prevent it from overflowing.