Do you want to add cold water or hot water to the thick porridge

If the porridge is too thick when cooking, it is recommended to add hot water instead of cold water. The key to adjusting the thickness of porridge is to maintain the gelatinization stability of rice grains. Hot water can prevent starch retrogradation caused by sudden temperature drops, while cold water may damage the taste and prolong cooking time. The thickening of porridge is essentially the result of starch continuously absorbing water and expanding. Adding hot water can maintain the temperature balance inside the pot, causing the rice grains to soften evenly. Hot water can quickly integrate into the rice soup system, reducing the graininess caused by local cooling and helping the remaining rice kernels fully gelatinize. It is best to add hot water above 80 ℃ in boiling state. Add a small amount and stir each time, and observe the porridge to boil again before stopping. Electric rice cookers can directly heat water with the inner pot to avoid sudden cooling and shrinkage of the pot body affecting sealing. Although cold water can quickly reduce the viscosity, it can cause rearrangement of starch molecular structure, and after cooling, the porridge is prone to water rice separation or hardening. If cold water must be used, it should be controlled within one-fifth of the total water volume, and immediately boiled over high heat after addition. When reheating porridge that has been refrigerated overnight, it is even more important to avoid diluting it directly with cold water. It is recommended to heat it in a steamer or microwave in stages to better maintain its original texture. When adjusting the thickness of porridge, attention should also be paid to the rice water ratio. New rice has strong water absorption and can reduce the initial water content, while aged rice needs to be soaked in advance. People with diabetes or weak gastrointestinal function should maintain moderate consistency. Too thin may accelerate the rise of blood sugar, and too thick may increase the burden of digestion. Differences in cooking utensils also need to be considered. Sand pots have good heat storage and are suitable for heating water in stages, while stainless steel pots have fast heat transfer and require controlled heat. No matter what water temperature is added, continuous stirring is a key step to ensure even taste.