Rice, after being rinsed, is good for making porridge by freezing it first
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This year I bought a bag of rice. The seller said it was new rice, but when used to make porridge it wasn’t sticky and didn’t have the fresh aroma of new rice; it must have been old rice. I’ve now found a great way to make porridge that becomes sticky: first wash the rice thoroughly, then freeze it for overnight before cooking it. The result is excellent – the cooking time is short, the rice breaks down into small pieces, and the porridge turns out to be very sticky. The same is true for mung beans, red beans, and so on
Soaking for a while can save time when cooking porridge, but the flavor will be slightly worse.
I usually use the freezing method to get rid of insects
666 is okay like this too{:3_47:}
Why freeze the rice after washing it? Why not freeze it first and wash it when needed?
It rots easily; its texture and aroma are just a bit lacking
Starch is lost after freezing and then washing, as the rice breaks apart once it is frozen
Indeed, the advantage is that the porridge becomes thick; otherwise, if the rice isn’t submerged, the soup will be thin and bland