Black Rice and Yellow Rice Porridge

Black Rice and Yellow Rice Porridge

1. Black rice, small yellow rice, whole grains, dietary fiber

2. The ratio of black rice to small yellow rice is 3:1, washed and soaked for more than 2 hours (the longer the better, the summer is hot, it may be kept in the fresh-keeping layer of the refrigerator overnight)

3. Pour the original soup and raw water into the pot together, add half a pot of cold water, boil on high heat, beware of easy overflow, open the lid and cook on high heat for 10 minutes, then turn to medium heat for 30 minutes, stirring constantly during this period to prevent the bottom from sticking. If the water is not enough, add water.

4. Add two tablespoons of brown sugar, then continue to cook for about 5 minutes, turn off the heat, and simmer

5. The porridge is soft and waxy, with some dried radish or fermented bean curd, it is delicious in summer.