Steamed Sorghum Rice

Name: Steamed Sorghum Rice
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Sticky Sorghum Rice; 40g peanut; 40g Kidney Beans

by Weilan Weibo

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Put the rice in the boiling water of the wide soup and cook it, remove it and put it in the pot and steam it on the tray. I don’t know if there are those friends who keep this memory of the rice steamed in this way. When I was young, I didn’t have a rice cooker. Wood-fired rice, that rice is really fragrant, even the new versions of rice cookers that are now on the market can’t taste the flavor at that time. The leftover rice soup stew or make soup from the rice, omitting all kinds of starch and gorgon juice, it is so delicious, and the nutrition is not lost, it is drooling even thinking about it.

Ingredients

Steamed Sorghum Rice

1. This is the sticky sorghum rice left over from the dumplings. It has been soaked for an afternoon and needs to be consumed immediately

2. It is also the peanuts and kidney beans that are leftovers from the dumplings and have been cooked. Add a little more water to the pot. Add the peanuts and kidney beans to the soup and boil it. Continue to cook for about 5 minutes.

3. Add the soaked sticky sorghum rice and continue to cook until the rice is cooked.

4. Take it out directly after being cooked, and put it in a thinner pot to facilitate subsequent steaming. This rice soup is particularly delicious, sticky with the fragrance of rice.

5. I put the fished rice in a thin stainless steel pot, add an appropriate amount of water to the pot, and steam the rice in the pot on a drawer for about half an hour

6. Out of the pot. The characteristics of this rice, the rice is fragrant, soft and glutinous, and the crunchy texture is better than zongzi.

Tips:
The said steamed rice in a large pot means that the rice is cooked in a wide soup, and then steamed on a tray. This process depends on the type of rice and the time is different. Just cooked. Be careful not to overcook it, or you won't get the rice in the soup.