Instant rice porridge is made using a two-step boiling process with varying water ratios and cooking times, followed by mixing the two resulting rice mixtures.
Here's a breakdown of the process based on the provided instructions:
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Preparation:
- Obtain 100g of rice.
- Soak the rice for 20 minutes.
- Divide the soaked rice into two equal portions (50g each).
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First Boil:
- Take one portion (50g) of the soaked rice.
- Add 1500mL (or 1500g, assuming 1mL of water weighs approximately 1g) of water.
- Bring to a boil and cook for 25 minutes.
- Drain the water, reserving the cooked rice.
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Second Boil:
- Take the other portion (50g) of the soaked rice.
- Add 2500mL (or 2500g) of water.
- Bring to a boil and cook for 60 minutes.
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Mixing:
- Combine the drained, partially cooked rice from the first boil with the fully cooked rice from the second boil.
Essentially, this method uses two different water ratios and cooking times to achieve a specific texture and consistency in the final porridge. The first boil, with less water and a shorter time, creates slightly less cooked rice, while the second boil, with more water and longer cooking, fully cooks the remaining rice. Mixing them creates the final porridge texture.
