When making porridge, should you add rice in boiling water or in cold water? Which water is better for making porridge?

We all know that porridge is a common food. Many people like to drink porridge, especially the elderly. There are certain skills and requirements for making porridge. Some people put rice in the water after boiling, and some people put rice in cold water. So when making porridge, should you put rice in the water after boiling or in cold water? Let's take a closer look!

When making porridge, should you add rice into boiling water or cold water?

First of all, it depends on what you use to cook it. Is it an electric rice cooker or a gas stove? Secondly, it depends on whether you are cooking rice porridge or millet porridge?

If you use a rice cooker, whether it is rice or millet, I think it is better to put the rice in cold water. Because the rice cooker itself is used for cooking. Now the technology is advanced, the rice cooker also has more functions. As long as the rice is put into the pot, the porridge cooked tastes almost the same as that cooked on a gas stove.

If you use a gas stove or a clay pot to cook. I think when cooking millet porridge, wait until the water boils before adding the rice. The cooked millet porridge will be more fragrant and delicious. Because the millet grains are relatively small and easy to cook, there is no need to soak them. After boiling over high heat, turn to low heat and cook slowly to produce rice oil, which tastes particularly fragrant. This is how I usually cook millet porridge at home.

If you are cooking rice porridge, I think it is better to put it in cold water. The rice is hard, so put it in cold water. During the slow heating process, the rice can absorb more water. After the pot boils, slowly cook until the rice grains are sticky and soft.

Therefore, when cooking porridge, you should decide how to cook it according to the rice you choose. If you want to add some red beans or mung beans to the porridge, it is recommended to soak them in advance and then put them in the pot. If you use an electric rice cooker, there is no need to soak them again. Generally, electric rice cookers have a micro-pressure function, which can cook quickly.

Why do some people cook porridge by boiling water and adding rice?

Adding rice to the water makes it more nutritious

Nutritionists say that if you cook rice directly with cold water, the rice will absorb a lot of water and swell after being soaked in cold water, causing most of the nutrients in the starch layer to dissolve in the water. As the water temperature continues to rise and the water evaporates, the vitamin B1 dissolved in the water will be destroyed by heat in alkaline water (because the tap water we usually use must be disinfected with chlorine, which is alkaline, and chlorine has a strong oxidizing effect). Therefore, if you cook porridge with cold water, some nutrients will be lost.

When the water is boiled, the rice will be more fragrant.

When cooking porridge, you need to boil water and put the rice in. It is said that hot water will make it fragrant and nutritious. When the water is boiled, put the rice in the pot, which can make the rice grains split quickly and produce tiny cracks, so that the fragrance of the rice will come out; the rice grains will also be easy to cook thoroughly, and its nutrients will be fully released.

What are the techniques for making porridge?

Cooking rice porridge is not just about choosing between boiling water and cold water. There are three main techniques:

Washing Rice

There are some tips for washing rice. You can't rub it hard, nor can you just rinse it. Instead, put it in water, run your fingers through it lightly, pour it out and wash it again, and do this three times.

Soaked Rice

After washing clean, soak for 20 minutes.

Cooking temperature

Put the soaked rice in cold water, bring to a boil over high heat, then simmer over medium heat. After 20 minutes, the rice will stretch out and start to gelatinize, the rice soup will gradually change color, and the porridge aroma will become stronger. At this time, turn to low heat and simmer for another 20 minutes. When the porridge soup takes on a jade-like color, it is ready and can be served while hot. When the whole thing cools to 40°C, the porridge aroma will be gone and the rice smell will come out, making it unpalatable.