home cooking
VicentaLakin
RAW MATERIALS: 15 G OF RICE, 60 G OF RICE, 15 G OF DATE, 15 G OF RAISIN, 15 G OF SUGAR (WHICH CAN BE ADDED) PRACTICE: ONE DRY RICE, RAISIN, RAISIN, RINSED, ALL OF WHICH GO TO THE CORE, TWO OF WHICH ARE ADDED TO THE PORRIDGE POT, A PROPER AMOUNT OF FRESH WATER, 40 MINUTES OF COOKING, THREE MINUTES OF COOKING, AND A MINUTE OF FRESH RAISINS BEFORE EATING, AND THEN A MOMENT OF HEATING
