How to cook porridge in a rice cooker

Nowadays, many young people are not very good at cooking, which often results in the bottom of the pot being burnt or not being fully cooked. In order to prevent the failure of cooking and to accept the cooking time more quickly, the rice cooker can be divided into steps when cooking porridge. You must pay attention to the cooking process and the amount of water added, and the simmering heat must be controlled well. If you control it too much or too little, it may lead to the failure of cooking porridge.

1. How to cook porridge in a rice cooker

How to cook porridge in a rice cooker Step 1

There are two ways to cook porridge in a rice cooker: "boiling" and "stewing". The cooking method is to first boil it over high heat, then switch to low heat and slowly cook the porridge until it becomes thick. The porridge cannot be removed from the heat, and if the porridge is of high quality, it must be simmered over low heat until it is well cooked. The stewing method means heating it over high heat until it boils, pouring it into a covered wooden barrel, tightly closing the lid, and stewing it for about 2 hours. The porridge made by this method has a more mellow and rich flavor.

How to cook porridge in a rice cooker Step 2

Generally, porridge is cooked by boiling. In addition, there is another method of making colorful porridge, such as sashimi porridge, by adding various ingredients and seasonings into the boiled porridge and mixing them evenly. You can also stir-fry the ingredients first, then add broth and water to make soup, and use it to cook porridge.

How to cook porridge in a rice cooker Step 3

Before cooking porridge in the rice cooker, you should add a little more water into the pot so that the porridge can be cooked in one go. This way, the water and rice will blend well and become soft and smooth. The rice for the porridge can be soaked for a few minutes in advance or put into the pot directly after washing. If you soak first and then cook, you can shorten the cooking time of porridge, but soaking can easily lead to nutrient loss. If the recipe contains medicinal materials that cannot be eaten directly, you can first boil the herbs into juice, filter out the precipitate and then add rice or noodles to cook porridge, or grind the herbs into powder first and then add them into the porridge and cook them with rice. If the ingredients in the porridge are large in size, you should cut them first and then put them into the pot to cook the porridge to make the porridge thick.

2. Tips for cooking porridge in a rice cooker

Tips for cooking porridge in a rice cooker:

Do not boil with tap water. The reason is simple, tap water contains chlorine, which will destroy the vitamins in rice. So cooking with tap water is not as nutritious, and of course the taste is not as good either.

Tips for cooking porridge in a rice cooker:

Cook directly with boiling water. The reason is that rice contains a lot of starch, and starch molecules are insoluble in cold water. When the water level is higher than 60℃, starch will slowly absorb water and become a paste. The starch molecules will gradually turn into monosaccharides and be digested and absorbed by the human body. Therefore, cooking directly with boiling water will facilitate faster starch splitting.

Tips for cooking porridge in a rice cooker:

Add a little sesame oil when cooking porridge. Adding sesame oil can make the porridge more fragrant and more appetizing. If you add a little salt, it can make the porridge whiter. Adding a few drops of sesame oil can also prevent the porridge from overflowing from the pot.

Tips for cooking porridge in a rice cooker 4:

The ratio of water to rice should be appropriate. The ratio of water to rice actually depends on each person's taste and habits. If you want to eat it drier, a ratio of 6:1 is more appropriate. If you want to cook porridge with moderate consistency, the ratio of water to rice should be 8:1. If you want the porridge to be thinner, the ratio of water to rice should be controlled at around 12:1.