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How to cook Rice Congee with an electric cooker

1. Put the leftover white rice in the ordering pot and add water according to the ratio of rice to water at 1:8. Like the normal cooking procedure, choose the porridge button. Braise for about 10 minutes after tripping, or you can add some ingredients, such as chopped lean meat, chopped preserved eggs, some vegetable essence and salt, and the delicious rice porridge will be ready.

2. Put the right amount of water and clean white rice in the washed pot; turn on the power switch; press the function switch to select the button you need; press the "appointment" button to calculate when you need to start cooking, and the time can be set; press the time you need, and if you want to choose to cook in three hours, press the "time" button three times. Just press start.

3. Put the pot into the rice cooker, cover the pot, connect the power supply, and choose the porridge cooking function. Remember to dry the outside of the pot when you put the pot into the rice cooker. After choosing the porridge cooking function, the general rice cooker default porridge cooking time is 2 hours, we can adjust the time division function, increase or decrease 5 to 10 minutes time. If the porridge is too thin, you can appropriately reduce the length of time by 5 to 10 minutes, otherwise it will increase.

How do you cook Rice Congee so smooth and thick?

Thicken the gully. When cooking porridge, thicken with starch water, then pour it into a porridge pot and cook it together, the porridge will become very sticky, and it will not do any harm to add starch to eat together, therefore, family porridge can use this method. The ratio of food to water. The amount of water should not be too much or too little, depending on the amount of food. If you want to eat thin porridge, the ratio of water to rice is 20:1, if you want to eat thick porridge, it is 15:1.

The steps for cooking porridge are as follows: first, wash the frozen rice and refrigerate it in the freezer until frozen. Boil the frozen rice in boiling water for 10 minutes, turn off the heat, cover and simmer for 10 minutes, and there will be a pot of slippery Rice Congee. After freezing, the rice will produce beeball-shaped holes, the water absorption will be enhanced, after heat, the rice will instantly become loose, boiled for ten minutes, the rice will fully blossom.

To make the rice porridge slippery and sticky, first wash a cup of rice, put it in a freezer until the rice freezes, and then boil it in boiling water for 10 minutes. 10 minutes later is a pot of slippery Rice Congee.

The steps for making thick porridge are as follows. Wash the rice with clean water first, and then pour out the water. Add water again, knead the rice and massage the rice to make the rice fully absorb moisture. After pouring out the water, put the rice in the refrigerator for 30 minutes. Put hot water in the pot and put the rice into the water. Keep stirring, slippery Rice Congee is finished.

Is there any way to cook the porridge badly?

1, the use of pressure cooker: the use of pressure cooker can greatly shorten the cooking time. Put the soaked glutinous rice and ingredients in a pressure cooker, add the right amount of water (about 2-3 times that of glutinous rice), and add the right amount of sugar, then cook under high pressure. Multi-stirring: in the process of boiling, keep stirring to avoid burning or sticking to the bottom. At the same time, it can also help the rice grains to be more cooked and make the porridge more uniform.

2. You can try to put some alkali noodles. You can also soak the rice in advance and cook it again, which will spoil easily. Another way is not to keep cooking, after boiling, turn the switch to keep warm, simmer for about 20 to 30 minutes, and then cook, it will easily rot.

3. Freeze the rice first, wash and wet the rice, freeze it in the freezer overnight, and then take it out to boil porridge. It will be very thick after more than ten minutes. 2 use leftover rice overnight and rinse it with cold water, then filter out the water, add enough new water, drop a few drops of oil (to help emulsify), and boil it over medium heat for more than ten minutes to thicken. Be sure to use a casserole to put a porcelain spoon in a casserole.

4. Soak the rice in cold water for half an hour before soaking the porridge and let it expand. The advantage of this is that it takes less time to cook porridge, and it turns in one direction when stirring, and the porridge is very crisp and delicious. When boiling water in the pot, pressure will be generated due to the difference in temperature inside and outside the rice grain, and many tiny cracks will be formed on the surface of the rice grain. In this way, the rice grains are easy to cook and the starch is easy to dissolve in the soup.

5. Soak in advance for one night before cooking. Boil with boiling water, put enough water at one time, do not add water halfway, rice: water = 1:6. A big fire boils, but a small fire boils slowly. Stir: in order to "thicken", that is, to make the rice grains full and crisp.

6. Generally speaking, cooking porridge with raw rice is very time-consuming, and it may take 1 to 2 hours. The tissue of rice containing water and frozen will be destroyed in the process of freezing, resulting in pores in the structure of rice grains and enhanced water absorption. Boiling in boiling water will become looser, which can not only reduce the time of cooking porridge, but also Rice Congee's secret of being smooth and smooth.