Where is the best millet porridge? Is it better to use glutinous millet or ordinary millet for millet porridge?

We all know that millet porridge is a common type of porridge. It tastes sweet and delicious, is rich in nutrients, and is good for the body. Many people like to eat millet porridge. Some people cook millet porridge at home. There are certain requirements for cooking millet porridge, especially the choice of rice. So what kind of rice is best for making millet porridge? Let's take a closer look!

What kind of rice is best for making millet porridge?

1. Whether millet porridge is sticky or not is not just a matter of cooking method, but has a lot to do with the variety of millet:

For example, Jiangmi, also called glutinous rice in some places, is sticky and glutinous. The common delicacies in life: rice cakes, glutinous rice balls, jujube cakes, and glutinous rice balls are made of glutinous rice. The delicacies made of glutinous rice are very soft and sticky, and the rice and soup will not separate when making porridge.

2. There are many types of Chinese Xiaomi, each with its own characteristics:

1) According to color, it is divided into: black millet, white millet, yellow millet, green millet, and red millet

2) According to the stickiness of the rice grains, it is divided into glutinous millet and japonica millet. Black millet and red millet belong to glutinous millet, and other colors belong to japonica millet.

3) According to the origin and variety, millet is grown in 29 regions across the country, including Inner Mongolia, northern Shaanxi, Shanxi, and Hebei, which account for 60% of the total amount in the country. The main millet varieties in Inner Mongolia are: Dajinmiao, Xiaojinmiao and Hongguzi, while the main millet varieties in Shanxi are Qinzhouhuang and the main millet varieties in Hebei are Taohuami, all of which are well-known millet varieties in China.

To summarize: the black millet produced in northern Shaanxi and Shanxi, and the red millet produced in Inner Mongolia, are glutinous millet. When cooking millet porridge, they will show natural stickiness, so the phenomenon of rice and water separation will not occur.

How to choose rice for millet porridge

1. Identify the freshness and staleness of millet: In addition to the variety of millet itself, the key to whether millet porridge tastes good or not lies in the freshness of the millet.

1) Look at the color: New millet has high moisture and oil content, and its color will be very bright, so you should choose millet with bright and uniform color.

2) Smell: New millet has a natural grain aroma, while old millet has a lighter or even moldy smell due to its age.

3) Rub with your hands: Use your thumb and index finger to pinch a few grains of millet and rub them. If there is oil stain on your fingers, it means that the millet is new.

4) Test with water: Put the millet into a paper cup filled with water. If the rice grains sink in the water, it means it is old millet. New rice is lighter and will float.

2. Choose millet from high-quality production areas: It is recommended that you buy high-quality millet from Inner Mongolia, northern Shanxi, and Zhangjiakou, Hebei.

Simple recipe for millet porridge

Ingredients: 1 spoon of millet, 1 egg, 1 piece of brown sugar

Tools: Casserole

Method: Wash the millet twice and pour it into a casserole, add two-thirds of water to the millet, bring to a boil over high heat (about five minutes), then turn to low heat and simmer until the millet becomes sticky (about ten minutes), add brown sugar and continue to simmer for five minutes, beat in eggs and stir, then turn off the heat.

Delicious, sweet and sticky millet porridge is ready, it only takes 20 minutes. People who drink millet porridge regularly are healthier!