The ingredients are as follows: brown rice 100g, rock sugar 30g and clear water 1000ml.

The specific method is as follows: soak brown rice in clear water for 5 hours in advance, then put it in a pot, add 30 grams of rock sugar, and then add clear water 1000 ml. After the fire boils, open the lid and put it back obliquely, then turn the fire down until there is less water!

Practice 2: Vegetable brown rice

The ingredients are as follows: brown rice 120g, Pleurotus eryngii 150g, sweet bean 100g, carrot 1, salt 3g, pepper 3g and a proper amount of broth.

The specific methods are as follows: wash and soak brown rice for 2 hours, peel and dice carrots, and dice Pleurotus eryngii; Put peanut oil in the pot, heat it, add carrot, then add Pleurotus eryngii, stir fry, season with salt and pepper, then add soaked brown rice and stir well; Finally, the broth is put into the rice cooker, and the cooking procedure of the rice cooker begins.

Practice 3: Brown rice taro ribs porridge

The ingredients are as follows: 50g brown rice, 50g pork chop, 50g rice, taro 1, onion 1, ginger 1, and 5 scallions.

The specific method is: soak brown rice overnight in advance, add rice to wash it, first pour the rice into the soup pot, prepare ribs and ginger slices, blanch the ribs with ginger to remove blood, pour them into the soup pot, turn to the hot pot after boiling with strong fire, peel the taro, cut it into small pieces, add oil, stir-fry the taro pieces, add water for a little while, and finally pour the soup together.

Practice 4: Brown rice sweet potato porridge

The ingredients are as follows: 2 purple potatoes, 50 grams of millet, 50 grams of brown rice, 30 grams of rock sugar and appropriate amount of water.

The specific method is as follows: brown rice is soaked in water for 15 minutes, millet is soaked in water for 15 minutes, purple potato is peeled, cut into pieces and washed for later use, all ingredients are put into an autoclave together, water is added for about 1500 ml, the porridge button is pressed, and then the porridge is taken out. You can taste it when you are out of the pot. If it is not sweet enough, you can add rock sugar or white sugar appropriately.

Practice 5: Steamed dumplings with brown rice

The ingredients are as follows: 50g glutinous rice, brown rice 100g, dumpling skin 1 teaspoon, pepper 1 teaspoon, salt 1 teaspoon, shrimp skin 1 teaspoon, a little laver, and salmon floss/kloc-0.

The specific method is as follows: soak brown rice and barley one day in advance, put brown rice and barley into a rice cooker, and cook them with appropriate amount of water first. After the water is boiled, add oil, glutinous rice, salt and pepper to continue cooking. When coarse grain rice is boiled until it bubbles, shrimp skin and rice are stewed until cooked. After the rice is served, let it cool, mix with chopped green onion, wrap it in jiaozi, put it into coarse-grained rice, and then put it into the pot.