Jin Gui Brown Rice Porridge

Overview

If you don’t do one thing, you won’t stop doing the other thing. If it doesn't stop, it will happen again and again. Use the last bit of golden osmanthus to make brown rice porridge. Brown rice is like white rice with the skin removed. It has a thicker texture and is not liked by most people. But I prefer coarse food, so I am not used to simple grains such as white rice porridge. Brown rice is also less likely to cook than black rice. The recipe for Jingui Black Rice Porridge is copied exactly as it is - simmer it in an electric saucepan, then put it into a pot and bring it to a boil, and finally add the osmanthus. Brown rice porridge is not as white and pure as white rice porridge, but has a slight gray color, which does not cover up the golden light of the sweet-scented osmanthus. After several rounds of golden osmanthus porridge, the fragrance of cinnamon is gone, leaving only the rustling autumn wind. Autumn is getting deeper and deeper. . . .

Tags

• porridge
• old man
• breakfast
• meters
• lunch
• dinner
• brown rice
• golden osmanthus
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Rinse the brown rice lightly with water

   

3. 3 Control water and drain

   

4. 4 Pour into the stew pot and add appropriate amount of water

   

5. 5 Place the stew pot into the electric stew pot filled with water

   

6. 6 Simmer over low heat for about 2 hours

   

7. 7 Rice porridge thick

   

8. 8 Pour into the pot and bring to a boil over medium-low heat

   

9. 9 Jingui wash away the floating dust with clean water

   

10. 10 Control dry moisture

    

11. 11 Pour into the porridge pot and stir evenly. Continue boiling for 2-3 minutes

    

12. 12 Turn off the flame

    

13. 13 Serve out