1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are:

A, pick up porridge to save time;

B, when stirring, it will turn in one direction;

C, porridge tastes good.

2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, and the fragrance of porridge will also emanate from it.

4, stirring: in order to "thicken", that is, to make the rice full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.