Cooking clay pot rice requires a reasonable grasp of time. Put the soaked rice and other ingredients into a rice cooker and simmer for 10- 15 minutes. The specific time depends on different rice cookers. If the time is too long, the rice will stick to the bottom of the cooker, causing the problem of difficult cleaning. Before cooking, the rice needs to be soaked for 30 minutes to ensure that the rice is not raw, or a layer of cooking oil can be coated on the bottom of the pot, which can effectively prevent it from sticking to the pot.
There are several tips to make a brown rice crust from clay pot:
1. Rice should not be too soft (everyone knows that porridge can't make a crispy rice). Cooking is a little less water than usual, but the rice should not be too good.
2. The rice that Guangzhou people eat is mostly silk seedling rice or fragrant rice. You can use your favorite rice if you cook at home. Some people suggest mixing fragrant rice with northeast rice, so that it has both the fragrance of fragrant rice and the texture of northeast rice. Our family likes to use all Northeast rice/sushi rice.
Soaking rice for half an hour before cooking can shorten the cooking process and make the rice more sticky. If you want to make rice grain-by-grain, you'd better not soak it (sushi and paella rice are required not to soak).
4. Different rice needs different water. Because of different ages, the water demand of the same rice is different-the water consumption of new rice is less, and the more old rice, the more water is added. Therefore, how much water to add depends on experience, just try it several times. If you soak rice before cooking, it is best to add enough water before soaking, because it is difficult to master the degree of adding water after soaking rice grains.
5. Add a little salt and oil to rice to make it more fragrant.