Cook rice porridge fast in 10 Minutes
I like to share with you a special method where you can cook rice porridge fast. It will take you only 10 minutes to cook the rice porridge.
In Chinese cooking, rice porridge is in two forms. That is why the Chinese have two separate names for the two different types of porridge. A typical Chinese rice porridge is actually in the form of very soft rice cooked in plenty of water. It is actually “watery soft rice grains”. The rice grains are still intact but very soft soaked in plenty of water. This type of Chinese-style rice porridge will not take too long to cook.
Another form will be similar to the Western-type rice porridge, where the rice grains are all disintegrated into soft rice paste. Another name for this is “congee” from the Chinese term. Usually it will take some time, more than an hour, to cook rice into this pasty-type rice porridge. However, if you follow the method below, you can now cook your pasty rice porridge very fast in just 10 minutes!
Congee rice porridge
Watery rice porridge
The simple method of cooking rice porridge fast
This simple method is as easy as ABC, only 3 simple steps.
Step 1. Wash the amount of rice grains you wish to cook, and drain the water.
Step 2. Put the washed rice grains to freeze in the freezer.
Step 3. Put the frozen rice grains in boiling water and continue to boil for another 10 minutes.
You will have the soft pasty porridge ready in 10 minutes time!
What is the reason for the rice grains to cook that fast
The technical reason behind this quick cooking porridge is in the freezing of the rice grains. When the rice grains are frozen, the body of each rice grain will produce numerous tiny spherical holes. The rice grains will absorb water very rapidly through these spherical holes, especially in boiling water, and in a very short time, all the grains will disintegrate changing them into pasty rice porridge.
So if you are a regular for rice porridge, remember to put ample washed rice grains in your freezer for future use.
Another fast method of cooking
Since I am on this topic of fast cooking, may I recommend the very efficient "thermal cooker". It is a very simple "cooking pot" which works like a vacuum flask, except it retains the heat much longer and enables the ingredients to continue boiling inside the pot without any fire. I cook my watery rice porridge using the thermal cooker. The thermal cooker has two removable pots, where one or both the pots are used to cook the ingredients over the stove. Once boiled, the pot or pots are placed back into the thermal cooker, covered with another lid, where the ingredients will continue to boil for some time. This saves gas or electricity and also time.