Eight treasure Congee, a bowl of rice and several bowls of water

When cooking Babao Congee, the ratio of rice to water is usually 1:8 to 1:10, and the specific ratio can be adjusted according to the individual taste.

The amount of water for cooking Babao Congee needs to be flexibly adjusted according to the type of rice, cooking tools and taste preference. If using a regular rice cooker or clay pot, it is recommended to have an initial ratio of 1:8, which is one bowl of rice with eight bowls of water. The Congee cooked with this ratio has a moderate texture, and the rice grains are soft and rotten but retain a certain consistency, which is suitable for most people's taste. If you prefer thinner Congee, you can increase the amount of water to 1:10, especially for the elderly or those with weak digestive function. Please note that miscellaneous grains have strong water absorption properties. If red beans, Job's tears, etc. are added, they should be soaked in advance and an additional half to one bowl of water should be added. If using a pressure cooker or pursuing a thicker texture, the ratio can be adjusted to 1:6 to 1:7. Pressure cookers have strong sealing and less water evaporation, which can shorten cooking time while retaining more nutrients. However, it is necessary to avoid the bottom being burnt due to insufficient water. It is recommended to stir appropriately during the cooking process. For the instant Babao Congee material package, due to pretreatment, water is usually added according to the packaging instructions, and the proportion is about 1:5 to 1:6.

When cooking Babao Congee, it is recommended to boil it in high fire first and then turn to low fire to slow down, so as to fully release the nutrients of food ingredients. It can be matched with red dates, medlar and other tonic ingredients to enhance the health effect, but diabetes patients need to control the addition of sugar. If trying for the first time, you can record the amount of water and the condition of the finished product, gradually finding the most suitable ratio for the family's taste. The remaining Babao Congee shall be refrigerated for no more than two days, and a small amount of boiled water shall be added during reheating to avoid caking.