Jingui Brown Rice Congee
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
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. . . . "
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. . . . "
