(1) Osmanthus Heart Porridge: 50 grams of Japonica rice, 2 grams of osmanthus heart, and 2 grams of Poria (Fuling). Rinse the Japonica rice. Put the osmanthus heart and Poria into a pot, add an appropriate amount of water, boil with high heat, then simmer for 20 minutes over low heat. Strain out the residue and keep the broth. Place the Japonica rice and the broth into a pot, add an appropriate amount of water, bring to a boil over high heat, then switch to low heat until the rice is cooked and soft.