First, soak the rice in cold water for half an hour to make the rice grains swell. The advantage of this is that it saves time to cook porridge, and the porridge cooked is waxy and tastes good.

2

Boiling water puts all the ingredients into the pot. Cooking porridge with boiling water saves more time than cooking porridge with cold water, and there will be no paste at the bottom.

three

Boil it with high fire first, and then simmer it for about 30 minutes.

four

Stir in one direction, and the porridge can be "thickened", that is, the rice grains are full and the particles are crisp and thick.

five

Add a little salad oil about 10 minutes after the porridge is changed to slow fire, and the porridge made is bright in color and fresh and smooth in the entrance.