Rhodiola Porridge

Name: Rhodiola Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 12g Rhodiola; 100g Japonica rice; Some water; Some Sugar

by Food·Color

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Rhodiola soaking in wine is the most trouble-free. You don't need to worry about it after you just throw it in the jar, just pour it when you want to drink it after a while. Besides, what else is there to eat? Although you can also stew the soup, the stewed soup will be dyed red. In fact, stewed lotus root sometimes produces red soup, but I don’t know why the stewed lotus root can be accepted, while the red soup of Rhodiola can only be viewed from afar? Because Rhodiola is a medicine?
In fact, the taste of Rhodiola is not very good, it has an astringent taste. Of course, if there is enough water, this astringency will become insignificant. I don't know what to do with Rhodiola, so I asked Xia Du Niang and found a recipe for porridge. Although I don't like white porridge, I still can't help but try it. I wonder if this porridge will have that astringent taste?
First use Rhodiola rosea to decoct the soup, and then use this soup to make porridge. Soak the rice for a while beforehand, in the process of decoction. I have had the impression that soaking rice grains in advance will make it easier to boil. I was too lazy to start another pot and used the soup pot to cook the porridge. Then I discovered that the softness of the porridge is not actually boiled, but braised. Turn off the heat and simmer until it is warm before going to see the porridge. The liquid of the porridge is much thicker than before.
The porridge made with rhodiola soup is dyed light red, and there is no astringency as expected. It is believed that the amount of rhodiola is not much. It is said that this porridge can be healthy, anti-aging and anti-aging, and can be taken as a health food. It's a pity that I don't like white porridge, just try it. . . . "

Ingredients

Rhodiola Porridge

1. Ingredients: 12 grams of rhodiola, 100 grams of japonica rice, appropriate amount of water, and appropriate amount of sugar.

2. Wash Rhodiola and rice separately and soak for about half an hour.

3. Put Rhodiola rosea in a clay pot, add an appropriate amount of water, boil on high heat, then turn to low heat and simmer for 20 minutes.

4. Pour out the decoction, add more water and cook two or three more times.

5. Combine several decoctions, and discard the boiled Rhodiola.

6. Pour the rice and decoction into a clay pot.

7. After the high heat is boiled, turn to low heat and cook for about half an hour to 1 hour.

8. The rice grains are soft and rotten, the slurry is thick, and the heat is turned off.

9. Serve, add sugar to taste and serve.

Tips:
It is better to cook porridge with decoction in a clay pot.
The porridge cooking time needs to be adjusted according to the actual situation. The soaked rice is easier to boil.