Black Rice and Red Bean Congee of Mixed Grain Congee Series

Name: Black Rice and Red Bean Congee of Mixed Grain Congee Series
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some red beans; Some black rice; Some Buckwheat rice; Some Corn ballast; Some Glutinous rice; Some Rice; Some Red Sorghum; Some Sugar

by Chen radon

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The ratio is my personal preference. If you prefer some ingredients, you can try to change the ratio. Novices can easily make porridge with a variety of flavors. Warm tips are attached to the traditional cooking method. "

Ingredients

Some Red Beans
Some Black Rice
Some Buckwheat Rice
Some Corn Ballast
Some Glutinous Rice
Some Rice
Some Red Sorghum
Some Sugar

Black Rice and Red Bean Congee of Mixed Grain Congee Series

1. All materials, year-on-year weight added

Black Rice and Red Bean Congee of Mixed Grain Congee Series recipe

2. Panning once or twice

3. Add 5 times the volume of water to the material, and the rice cooker can cook porridge with one button.

4. Wait until the porridge is slightly hot, stir to thicken, and add appropriate amount of sugar.

Tips:
Traditional cooking method steps
1. Panning once or twice
2. Soak the total amount of warm water for two hours
3. Soak the rice water, filter into the pot and boil it
4. Boil the soaked rice in boiling water for about 10 minutes, then change to medium and low heat for 20 minutes. Stir with a spoon from time to time during the process to prevent it from sticking to the bottom of the pot.
Precautions for traditional cooking method
1. The traditional cooking method consumes water, which needs to add about 1/5 more water than the rice cooker.
2. There is too little water in the middle, you can add boiling water and stir evenly to continue cooking and fusion.