How to make sorghum rice porridge?

Sorghum rice porridge may be rare in China, but it is basically a common dish in every household in the north. Sorghum rice porridge is somewhat similar to porridge and has a similar taste. Sorghum rice porridge generally requires cooking both sorghum rice and rice, and they need to be soaked in advance before cooking.

Ingredients for Northeastern Kaoliang Rice Water Rice:

Main ingredients: sorghum rice, rice beans

Detailed steps for making Northeastern sorghum rice porridge:

1. Wash sorghum rice and rice beans (red kidney beans), add water and soak them in the refrigerator overnight;

2. Pour out the soaking water and rinse twice again;

3. Put the rice in a pot, add appropriate amount of water, cover it, bring to a boil over high heat, and simmer over low heat for about half an hour. Leave a little gap in the lid to prevent it from splashing over. Cook until the water is almost absorbed, cover it, turn off the heat and simmer for more than ten minutes.

4. Loosen the cooked rice with a spoon and rinse it with cold boiled water several times until the water runs clear.

Production Tips:

1. Be careful not to burn the rice when cooking in a pot. If it is troublesome, you can use an electric rice cooker instead;

2. In the past, people used well water to cool down their homes. Now, due to environmental pollution, well water is no longer available. You can use boiled water or mineral water instead.

3. Sorghum rice can be eaten with boiled eggplant and potato dipped in sauce, or with wild vegetables and green onions. The hard sorghum rice can be eaten with cool water, which is especially enjoyable in summer. It is simple but delicious.