Chinese Food
Purple rice congee with coconut milk
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I think it's delicious to eat coconut milk and purple rice porridge outside. So I learned to cook it. Other online courses are to soak it in advance. It's a kind of torture for our improvised food. I combine this method with Cantonese porridge making method. Not only does not need to be soaked in advance, but also the porridge will be very cotton and delicious.
Cooking ingredients
Cooking Steps
Step1:First, look at the materials. Purple rice is simply washed for use; I put 1.6 pieces of brown sugar. About 150g. It can also be replaced by sugar or ice sugar.
Step2:Half pot water. About 1.5L. Pour the washed purple rice into the water. Cover the pot and bring to a boil over high heat, then turn to low heat and cook for 20 minutes.
Step3:Turn off the fire. Let it sit for 30 minutes (important).
Step4:Put the sugar after you're done. Boil the sugar and bring the porridge to a boil.
Step5:Pour in coconut milk and boil to serve.
Cooking tips:1. Purple rice is rich in natural pigment and tryptophan. It's normal that there will be discoloration when cleaning. It's OK to wash it simply. It's not recommended to wash it repeatedly to avoid nutrient loss. 2. Many online tutorials say that purple rice should be soaked one night or several hours in advance. But I don't need to use this method. And the purple rice porridge I cook is very cotton, because I will soak it for about 30 minutes before boiling it (step 3). 3. Coconut milk should be put before the last step. It will be very fragrant. 4. A piece of yellow sugar is about 90g. There are skills in making delicious dishes.
