10 comfortable deaths, it's not something you only eat when you're sick.

Soaked rice is 7 times more water, and unsoaked rice is

Water is the basic ratio of 10 times.

If you soak even one cup in advance

You need to take about three cups of water less to not get wet.

Usually, you boil it roughly with the leftover rice.

Starting with rice, it is also filling as a breakfast substitute.

First let me tell you the criteria

All the ratios below are based on 2 people, and

One cup is 200ml,

Number 1 is 1 tablespoon (15ml).

10 comfortable deaths to see at a glance

1. rice gruel

Ingredients: soaked rice 1 cup · water 7 cups · sesame oil 1

Making: Soak the rice for 30 minutes, sesame oil and stir-fry for 2 minutes,

Pour water and boil until it comes to a boil, then simmer on low heat for 20~30 minutes.

Tip: If you use raw rice, please increase the water to 10 cups.

2. abalone porridge

Ingredients: 1 cup soaked rice · 6 cups broth · 3 abalone

Making: Fry the innards sesame oil first, mix with rice, and,

Pour the broth and boil on low heat for 25 minutes.

Point: Add the abalone meat in the last 3 minutes.

3. Chicken porridge

Ingredients: 1 rice ball (200g) · 700ml chicken broth

· 150g chicken breast

Making: Boil chicken breast with scallions and garlic for 10~15 minutes.

Make the broth, add the rice and stir while boiling.

Point: Put the shredded meat at the very end.

4. winter squash porridge

Ingredients: 1kg pumpkin · 4 cups water

Sticky rice flour: 1/2 cup of glutinous rice flour · 3 cups of water

Making: Boil the pumpkin for 10 minutes until soft, then mash it,

Add the glutinous rice flour little by little and boil for 5 more minutes.

Point: Sugar and salt are added right before turning off the heat.

5. Beef and vegetable porridge

1 cup of soaked rice, 7 cups of water, minced beef, and

Sauté carrots and zucchini in sesame oil and cook together.

6. rice and adzuki-bean porridge

Boil red beans for 5 minutes and discard the first water,

Pour water again and boil for 40 minutes to an hour.

7. Egg porridge

When the rice is all spread out, turn off the stove and scramble the eggs.

It won't clump if you pour it in while stirring.

8. Mushroom porridge

Grind the shiitake and pine nuts finely and stir-fry them in sesame oil.

Boil 1 cup of soaked rice with 7 cups of water.

9. Potato porridge

If you grate two potatoes on a grater and put them in

It thickens without adding any starch separately.

10. Soybean sprouts porridge

Bean sprouts should be added at the very end to keep them crunchy.

The broth also flows coolly.

It's because the water was poured all at once when it got wet.

Next time, pour only 3/2 and adjust the concentration with the rest.

If the floor was pressed, the fire would have been out.

After it boils over, turn it down to low heat.

Please scrape and rub the floor once every 5 minutes.

If you rinse it, instead of salt, add Korean soup soy sauce 0.5.

The color stays the same, but the umami flavor increases.

Frequently asked questions

Q. Can I boil it with the leftover rice?

A. If you use 700~800ml of water for 1 rice ball (200g)

A similar concentration comes out.

Q. Do I have to soak the rice?

A. 30 minutes is enough, and if you won't be called

Increase the water by 10 times and add more time.

Q. When do you put sesame oil in?

A. Add it when you first fry the rice,

If you add another half of a glass at the end, the aroma will be enhanced.

Please take out the day with a hollow heart from the table above.

What do you usually cook the most?

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