Rice porridge

Rice porridge

Introduction:

"Rice contains about 75% carbohydrate, 7% - 8% protein, 1.3% - 1.8% fat, and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein is mainly glutelin, followed by glutelin and globulin. The biological value and amino acid composition ratio of the protein are higher than those of wheat, barley, millet, corn and other cereal crops, and the digestibility is 66.8% - 83.1%. It is also one of the higher cereal proteins. "

Production steps:

Step 1: Rice

Step 2: soak in water for 20 minutes

Step 3: add rice after boiling

Step 4: when the rice is almost cooked, keep stirring, one is to prevent sticking pot, the other is porridge more viscous

Step 5: serve

Materials required:

Rice: 100g

Water: moderate

Note: when the rice is almost cooked, keep stirring, one is to prevent sticking pot, the other is porridge more viscous

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original