In the hot summer, eating a bowl of frozen glutinous rice porridge, with the aroma of sake and rice blending together, it unfolds your taste buds, offering a unique flavor. However, the glutinous rice porridge in supermarkets today has a short shelf life and is not as delicious as the one made by your mother when you were young. Here, I will pass on a method of making glutinous rice porridge to help you regain the taste of your childhood.

Ingredients:

2.5kg round glutinous rice, 40g sake lees, 1.5L cool water.

Method:

1, First rinse the glutinous rice twice, place it in a clean container, and soak it in clean water for 6-8 hours;

2, When the glutinous rice grains can be easily crushed with your fingers, prepare to steam the glutinous rice. Find a clean piece of muslin, boil it in boiling water for 10 minutes to sterilize, place it at the bottom of the steamer, pour the soaked glutinous rice onto the steaming rack, and use chopsticks to poke some small holes for ventilation in the glutinous rice. Steam over high heat, and it takes about 40 minutes after the water boils until the glutinous rice is fully steamed without any hard cores, but still retaining individual grains;

Steam the glutinous rice until it cools to about 30 degrees and set aside for use;

3, Crumble the sake lees and add them to 1.5L of cool water to dissolve them;