Why does congee overflow when reheating it using the cooking rice function the next day?
If the congee overflows when reheating it using the cooking rice function, please refer to the following information:
1. Congee has a high starch content, which thickens as it cools. When reheated, the starch can cause foaming, leading to overflow;
2. The rice cooking function uses higher temperatures and pressure, which is not ideal for reheating congee. The rapid boiling of thickened congee creates bubbles that rise and spill over;
3. As congee thickens over time, reheating without adding extra water can result in overheating, increasing the chance of overflow;
4. It is recommended to stir the congee with a bit of water before reheating and use the cooking congee function instead of the cooking rice function to avoid overflow.
1. Congee has a high starch content, which thickens as it cools. When reheated, the starch can cause foaming, leading to overflow;
2. The rice cooking function uses higher temperatures and pressure, which is not ideal for reheating congee. The rapid boiling of thickened congee creates bubbles that rise and spill over;
3. As congee thickens over time, reheating without adding extra water can result in overheating, increasing the chance of overflow;
4. It is recommended to stir the congee with a bit of water before reheating and use the cooking congee function instead of the cooking rice function to avoid overflow.
Does it help?
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