China · Home-style
Rice Porridge
Rice porridge cooked by a strict temperature schedule, with the heat lowered well before the water boils over.
This version comes out of an engineering course and is written as a schedule rather than a recipe, with times named for the stages the water passes through. The warning about forgetting to lower the heat is the practical heart of it: an unwatched pot of rice porridge boils over, puts out the flame and can scorch the kitchen. Some cooks coat the rice in oil first and chill it, which spreads the starch and shortens the cooking.
Ingredients
- bowl capacity500 ml
- latest time to switch off high heat500 ml
- chilling time10 ml
Directions
- 1
(Optional) Mix Mo ml of oil with the washed rice, *trying to make sure it is mixed as completely as possible, so that every grain carries at least a little oil*
- 2
(Optional) Chill the rice and oil mixture for a time of Tc before storing it.
- 3
Put the rice and water in the pot.
- 4
Turn the heat to high and bring it up to T1.
- 5
Turn the heat down before T1. **If you forget this step the water may boil over and extinguish the flame. Extremely dangerous!**
- 6
Heat until Tr. Turn off the heat at Tr.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.