Jingui Black Rice Porridge

Name: Jingui Black Rice Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Golden Osmanthus; 50g black rice; Some water

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

After eating Jingui white rice porridge, I suddenly thought: black rice is porridge, and the color is dark and dull, too unobtrusive. If it is a little bit of gold in the black, will it be a little noticeable?
Just do it. It seems that black rice is not easy to boil. It is not afraid of it. If the rice is simmered in an electric saucepan for an hour or two, the natural rice grains will be overripe. It's just that the porridge soup doesn't boil, and it seems a bit wrong to throw the sweet-scented osmanthus directly into the stew. Then pour the porridge into the pot, add the sweet-scented osmanthus after boiling, and boil for two or three minutes to get out of the pot.
Not to mention, this black gold inlaid is really eye-catching. It's much better than a pure black one. "

Ingredients

Jingui Black Rice Porridge

1. Materials

2. Wash the black rice lightly with water

3. Drain the water

4. Pour into the stewing pot, add appropriate amount of water

5. Add water to the electric saucepan

6. Put it in the stewing pot

7. Stew in water for about 2 hours at low temperature

8. Rice rotten porridge thick

9. Pour into the pot

10. Boil on medium and low heat

11. Jin Gui wash away the floating dust with water

12. Control dry water

13. Pour into the porridge pot and continue to boil for 2-3 minutes

14. Flameout

15. Sheng out

Tips:
You can also cook the porridge directly on the stove, but you need to be careful to stir it from time to time to avoid muddying the bottom of the pot.
The cooked porridge can be seasoned or unseasoned according to your own taste.