1. Prepare the rhubarb rice and wash it with water (this is the rhubarb rice, the rice grains are larger than the millet, and the color is also very yellow). Rhubarb rice is generally available in large supermarkets in the north, and it is delicious without rhubarb rice, but it is not sticky.
2. Press cooked pumpkin into pumpkin puree for later use.
3. Add appropriate amount of water to the pot and bring to a boil.
4. Add the washed large yellow rice and cook on a low heat, stirring constantly with a spoon to avoid mashing the pot.
5. Add pumpkin puree and stir evenly. If you like sweetness, add some rock sugar and continue to cook for 3-5 minutes.
6. Turn off the heat, does this color look very appetizing?
7. Out of the pot.
Tips:1. Rhubarb rice is very sticky, so keep stirring during the cooking process to avoid mashing the pot.
2. Use pumpkin puree to cook porridge with a delicate taste and smoothness like oil. You can also use diced raw pumpkin to cook porridge with yellow rice, which will have a grainy texture, which is also a good choice.
3. If you like sweet taste, you can add some rock sugar. If you don't add it, there will be sweetness, but it is light.
