Can you cook porridge with cooked rice

Cooked rice can be used to make porridge, but the taste and nutrition will be different from that of raw rice. Cooked rice porridge can shorten the cooking time and is suitable for rapid production, but it should be noted that the rice grains are fragile and the starch is excessively gelatinized, which may affect digestion and absorption.

The cooked rice has been heated for the first time, and the starch is partially gelatinized. When water is added again, the rice grains are more likely to break, making the Congee more viscous in quality. This method is suitable for use when time is tight, especially for people with weak gastrointestinal function, but the cooking time needs to be controlled to avoid excessive gelatinization. It is recommended to rinse loose rice grains with cold water before using overnight rice. Bring to a boil over high heat and then simmer over low heat for 10 minutes. Pumpkin or yam can be added to increase nutrient density.

If fresh cooked rice is used to cook porridge, the problem of muddy rice soup and loose rice grains may occur. Due to the breakage of starch chains during initial cooking, secondary heating can lead to further loss of B vitamins. It is recommended to prioritize rice varieties with high amylose content, such as indica rice, and avoid using glutinous rice varieties that are prone to gelatinization. Can be paired with lean meat powder or green leafy vegetables to supplement protein and dietary fiber, balancing nutrient loss.

It is recommended to use cooked rice with cold dishes rich in vitamin C after making porridge to compensate for the loss of nutrients caused by repeated heating at high temperature. Gastrointestinal sensitive individuals should control their consumption to avoid repeated gelatinization of starch, which can increase digestive burden. In daily life, you can use raw rice to cook gruel and cooked rice to cook Congee alternately, which can not only improve food efficiency but also ensure balanced nutrition.