How to make porridge with the remaining rice

The remaining rice can be directly used to cook porridge, which can save food and improve the taste. When cooking Congee, attention should be paid to the degree of soft and rotten rice grains, the control of water volume and the matching of food materials.

When making porridge, first smash the leftovers, add proper amount of water or stock, boil it on high fire and then turn to low fire for slow stew. The rice grains will gradually absorb water and expand to release starch, making Congee thick. If you prefer a thin texture, you can add more water. If you prefer a dense texture, you can extend the boiling time or add a little glutinous rice. Pairing with root vegetables such as pumpkin and sweet potatoes can increase sweetness and dietary fiber, while adding protein ingredients such as lean meat powder and shrimp can enhance nutrition. Avoid using spoiled leftovers. If the rice is stored for more than 24 hours or has an unpleasant odor, it should not be consumed.

Rice grains may be too hard or Congee may be too thick. Some overnight rice needs to be stewed for a longer time to soften due to starch aging after refrigeration. Soak the rice grains in warm water for 30 minutes in advance or add a few drops of cooking oil to help disperse them. The insulation function of the rice cooker may cause the bottom rice to dry and harden. It is recommended to prioritize using the top layer of rice. People with gastrointestinal sensitivity should ensure that Congee is thoroughly boiled to avoid discomfort caused by residual bacteria in leftovers.

It is recommended to mix leftovers with fresh vegetables and high-quality protein, such as diced carrots, chicken breast and shredded meat, to balance nutrition. Avoid reheating more than twice and thoroughly sterilize before each consumption. Adjust the consistency according to individual constitution, and diabetes patients can reduce the boiling time to reduce the glycemic index. It is recommended to use the frozen leftovers within 24 hours. The frozen rice should be thawed and fully heated before cooking.