1. Prepare the rice.
2. Rinse and pan with clean water several times, and drain the water.
3. Pour into the casserole and pour 500 ml of water.
4. Weigh a good old rock candy.
5. Turn on medium heat, cover the pot, and bring to a boil, stirring once or twice to prevent the rice grains from sticking to the bottom.
6. After the water boils, turn to a low heat and continue to simmer with a lid. Remember to stir to prevent sticking to the bottom.
7. This is simmering, 15-20 minutes, the rice grains have swelled, but the porridge soup is still not sticky.
8. Pour the rock sugar at this time and stir. Cover the lid and continue to simmer on low heat. Don't leave people, the casserole is easy to overflow, so be careful.
9. Continue to simmer for fifteen minutes. The porridge soup has become viscous, turn off the heat, cover and stuff for 10-15 minutes.
Tips:1. There is enough water, no need to add more. 2. If you want the porridge to be sticky, simmer it slowly on a low heat, and keep it stuffy for a while.
