You can cook Congee with mixed rice

Mixed rice can be used to cook Congee, but the taste and nutrition will be affected. Sandwiched rice usually refers to partially cooked rice, which is hard inside, and directly cooking Congee may lead to uneven Congee body or with hard particles. If you want to cook Congee with mixed rice, it is recommended to extend the cooking time and fully stir it to ensure that the rice grains are completely soft and rotten. When cooking Congee with mixed rice, attention should be paid to the adjustment of water ratio to avoid being too thick or too thin.

When Congee is cooked with sandwich rice, the starch in the rice grains is not fully gelatinized, and direct heating may lead to insufficient viscosity or graininess of Congee products. It is recommended to pour the undercooked rice with an appropriate amount of water into a pot, bring it to a boil over high heat, then reduce the heat and simmer slowly. During this process, constantly stir to help the rice grains break. A small amount of glutinous rice or yam can be added to increase viscosity and compensate for the insufficient release of starch in undercooked rice. This method can improve taste, but water-soluble nutrients such as vitamin B1 may be lost due to prolonged heating.

If the mixed rice has smell or mildew due to improper storage, it is not suitable for cooking Congee. Rotten rice may breed harmful microorganisms such as Aspergillus flavus, and boiling at high temperatures cannot completely destroy their toxins. It is recommended to discard undercooked rice in such situations to avoid gastrointestinal discomfort or food poisoning. For slight sandwiches caused by misoperation of the electric rice cooker, add water to stew again until cooked, and then process it into Congee.

For daily cooking, it is recommended to use freshly cooked rice to make Congee, which can not only ensure smooth taste, but also maximize the retention of nutrients. When cooking Congee, it can be paired with pumpkin, sweet potato and other food materials rich in dietary fiber to help slow the rise of blood sugar. Those with weak gastrointestinal function should avoid eating Congee made of sandwiched rice to prevent incomplete gelatinized starch from aggravating the digestive burden. If rice is found to be undercooked, priority should be given to steaming it back into the pot instead of directly cooking it to ensure food safety.