1. Take 4 fresh reed leaves
2. Cut the head and tail. Rinse off
3. Boil water and blanch the reed leaves for one minute
4. Take 100 grams each of ordinary rice and round glutinous rice
5. Rinse the rice and put the blanched reed leaves into the pot, add about 1.5 liters of water
6. Put the pan in the rice cooker, cover it, select the function button-porridge, cook for 45 minutes
7. Serve it in a bowl, it’s really fragrant, if you like sweetness, add some rock sugar as you wish
Tips:The Dragon Boat Festival is approaching. If there are reed leaves from the dumplings at home, they can be put in a fresh-keeping bag, and then put in the fresh-keeping room of the refrigerator, which can be stored for two months. The reed leaf can also replace the bamboo cloth when making the pastry, the pastry made exudes the unique fragrance of the reed leaf!
