Golden Corn Rice
Overview
People are always strange. Some of the things I used to eat when I was young were not very fond of at that time. Now that I have grown up, I miss them very much, especially the days when I left my parents. The only good thing is that I love to cook and mess around. Every time I want to eat something with the taste of my hometown, I call Sister Xiao [my mother] to ask how to make it, and then buy the ingredients and fiddle with it myself. Although it is not 100%, it is still about 70% or 80%. This corn rice used to be made by my mother who was five miles away from me, but now it is less. I made it twice when I went home last year. Some time ago, Sister Xiao called and said that my aunt had brought cornmeal again. I finally got to work on it today, and I’m satisfied. . .
Tags
Ingredients
Steps
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Prepare rice and cornmeal for regular cooking. You can control the proportion yourself. Generally speaking, it is better to have less cornmeal. If it is your first time to eat it, I suggest you add less and try it. If you like it, add more next time
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For this cornmeal, you can buy corn and grind it yourself, or you can buy it online. It should not be too thick or too fine, as it will affect the taste
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In fact, you can usually use leftover rice. If you want to eat it for the next meal, just cook a little more for the previous meal. I made a last-minute decision today, so I will use fresh rice
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The cooked rice is too hot. Stir it up with a spoon and put it into a slightly larger container. Let it cool slightly for later use. It will be too hot when you mix it later
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First put a little corn flour into the cooled rice, don’t put too much at once
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Stir evenly with your hands so that the rice and corn flour are completely combined. During this process, you need to use your hands to feel whether it is dry. If it is too dry, it will not taste good when steamed
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If it feels dry, add an appropriate amount of water. Pour a little on your hands first, and sprinkle it evenly on top of the rice. This way, it won't be too dilute all at once. Take your time, and it's almost done. If it's too wet, it will be steamed in lumps that are neither dry nor wet. It's better to keep the grains separated and refreshed, haha
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Mix well and put it in a container that can be placed in a pot for steaming
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When steaming, you don’t actually need to cover the bowl with plastic wrap. Remove it halfway through steaming. Steam over medium heat for about half an hour. You can remove the lid halfway to taste if it’s done
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After steaming, turn off the heat and simmer for a few minutes
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You’ll be tempted just by looking at this color
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Maybe people in many places have never eaten rice made this way. It is also a kind of whole grain. My parents like to eat it very much
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When I was little, I liked the soup dishes cooked by my mother. Put a little soup in this rice, and the bowl will be gone in an instant,
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It's not just me saying it's delicious. Look at our Beibei and I running up to the table while taking pictures. Well, I'll reward you with this bowl...
