Corn and millet dry rice

Corn and millet dry rice

　　Corn and millet dry rice: First, wash dried corn kernels to remove the tips, then grind them into coarse pieces. Let the coarse pieces sit for one or two days, a process commonly known as "stacking the pieces." Grind them again into fine grains, then sift out the coarse grits and flour, keeping only the fine millet-like corn. Cook in an iron pot. Once the water boils, add one-third of the fine corn, stir well with a wooden or bamboo stick. When it comes to a boil, add another one-third of the fine corn. Once it boils again, add the remaining fine corn, stir well, cover, and steam-cook. After boiling, place the iron pot near the fire to simmer. Turn the pot occasionally while simmering until all the moisture has evaporated. The resulting corn and millet dry rice is soft, elastic, and full of aroma.