Milk and black rice porridge

Overview

The weather in Guangdong is so sweltering that I lose my appetite when I see the food. So at noon, I cooked milk and black rice porridge for lunch, and also supplemented it for my grandparents. Keeping the leftovers in the refrigerator is also a refreshing dessert in summer [Loulou gives a thumbs up to his seventeen-year-old self! ! ~~(≧v≦)~~】

Tags

• porridge
• black rice
• condensed milk
• glutinous rice
• longan
• red dates
• white sugar
• milk
• snow fungus

Ingredients

Steps

1. 1 Soak the black rice and glutinous rice two to three hours in advance, and break the red dates and longan into small pieces.

   

2. 2 Soak the snow fungus in advance and then tear it into small pieces. Be careful to cut off the yellow part on the pedicle.

   

3. 3 Pour all the ingredients into the pressure cooker. The ratio of ingredients to water depends on personal preference. If you like it thinner, put more water. If you like it thicker, put less water. Our ratio is about 6:1 to 7:1. Because I need to put a carton of milk later, I make it thicker. Bring the pressure cooker to a boil over high heat and then turn to low heat for 40 minutes.

   

4. 4 After pressing, turn off the heat, wait until the air in the pressure cooker is gone, then open it again, pour in the milk, bring to a boil and add sugar and condensed milk to taste. Let’s eat! !