If you want to drink whole porridge (actually similar to cooking soft rice), the rice-water ratio (volume ratio) is 1: 8, if you want to drink thick porridge, it is1:kloc-0/0, and if you want thin porridge, it is 1: 13. Generally speaking, I like the state between thick porridge and thin porridge, so I use the ratio of 1: 1 1.

First, wash the rice. Don't rub rice hard when washing rice, it will lose nutrition. After washing, soak in clear water for half an hour to make the rice grains fully absorb water.

Drain the soaked rice, then add a spoonful of oil and mix well (it can be any oil, olive oil or peanut oil). Putting oil can make the rice grains fully absorb the hot water around them when they are in the pot, which makes it easier for the rice grains to boil and bloom, and the rice porridge will be smoother.

Boil water in a pot, and add the rice grains mixed with oil after boiling.

Continue to maintain the medium fire and stir in the same direction with a spoon. At the beginning of mixing, the rice grains were still spinning in the middle.

Stir until the surrounding water has turned into the color of rice slurry, and the rice grains are basically rotating in the whole pot (about 5-8 minutes), which is almost the same. Observing the state of rice grains at this time is bigger than when cooking.

Then turn down the fire and cover it. Stuffy for about 45 minutes will be soft and rotten. Such a delicious rice porridge is ready.