PURPOSE: A method for preparing a gruel product using sticky brown rice and non-sticky brown rice containing abundant micronutrient and fibrous cell is provided to serve fully cooked brown rice gruel with stable properties and soft texture. CONSTITUTION: The method is characterized by the following steps of: (i) steaming cleared non-sticky brown rice for 20-30min and cooling naturally; (ii) steaming sticky brown rice with 6-20times of water for 40-50min and pulverizing the steamed brown rice at a speed of 2000-5000rpm for 1-2min; (iii) heating the pulverized liquid of sticky brown rice in a kettle to 90-100deg.C and adding the steamed non-sticky brown rice to the liquid homogeneously; (iv) seasoning the mixture with salt and cooling the boiled mixture to 100% of final product weight; and then (v) filling the cooled mixture in retort pouch and sealing up the pouch before sterilizing the product at 115-120deg.C for 20-40min. The resulting product includes 5-15% of non-sticky brown rice, 5-15% of sticky brown rice, 0.2-0.6% of salt and 70-85% of water.
