Jingui Brown Rice Congee

Name: Jingui Brown Rice Congee
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Golden Osmanthus; 50g brown rice; Some water

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Don't do it, don't stop. Keep going, keep going. Make a brown rice porridge with the last bit of golden osmanthus.
Brown rice seems to be peeled from white rice, and the taste is coarser, and most people don't like it. But I prefer coarse, pure white rice porridge and other fine grains are a bit unaccustomed. Brown rice is not easy to boil like black rice. The practice of Jingui black rice porridge is copied as it is-the electric stew is simmered and then boiled in the pot, and finally the osmanthus is added.
Brown rice porridge is not as white and pure as white rice porridge, but with a little gray, it does not hide the golden light of sweet-scented osmanthus.
Several times of golden osmanthus porridge, the cinnamon was gone, and only the soothing autumn breeze remained, and the autumn really got deeper and deeper. . . . "

Ingredients

Jingui Brown Rice Congee

1. Materials

2. Wash the brown rice lightly with water

3. Drain the water

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

5. Put the stew cup into the electric saucepan with water

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

7. Rice rotten porridge thick

8. Pour into the pot, boil over medium and low heat

9. Jin Gui wash away the floating dust with water

10. Control dry water

11. Pour into the porridge pot and stir well. Continue to boil for 2-3 minutes

12. Flameout

13. 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.