1. Mi Tao many times.
Many people wash rice five or six times at a time, even rubbing and washing, and they can't wait to scrape a layer of rice. In fact, this practice is very undesirable, and it is easy to cause the loss of water-soluble nutrients. There is no need to wash rice with tap water in the process of washing rice. Stir by hand for 2-3 times to remove obvious dust, and then gently rub by hand. In addition, sand and dust have already appeared in the processing of unwashed rice, which can be directly put into the pot.
2. Rice that has not been soaked
Most people cook rice directly after washing rice. In fact, rice is soaked in cold water first 1 hour, so that rice grains can fully absorb water. The steamed rice will be full of grains.
3. Don't pay attention to the amount of water added
Many people do not pay attention to adding water when steaming rice, which leads to the cooked rice being either too soft or too hard. In order to avoid this situation, it is very important to calculate the water addition correctly. If white rice is steamed, the ratio of rice to water is about 1: 1.4, and the water is generally 2-4 cm higher than rice. If coarse grains such as purple rice, sorghum or millet are added to rice, it is necessary to add more water, because coarse grains are very "draught".
4. After steaming, uncover the lid immediately.
Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid at this time, you will find that the rice on the surface is very thin, but the bottom of the pot is tightly stuck with a layer of crispy rice. Not only can this layer of crispy rice not be taken out, but it is also difficult to clean. The correct way should be, when the heating switch jumps to the heat preservation switch, don't pull the plug immediately, let it keep warm for 5 minutes, and let the rice stew for 5 minutes after pulling the plug, so that the steamed rice tastes better and is not easy to stick to the pot.
Finally, I'll teach you a few tips to make rice taste better:
Vinegar steaming method
Cooked rice should not be stored for too long, especially in summer, which tends to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2 ~ 3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, on the contrary, it tastes stronger.
Refueling steam method
Old rice steamed rice is not as delicious as new rice, but if we change the method of steamed rice, old rice will be as delicious as new rice.
The method is: soak it in clear water for two hours, remove it and drain it, then add a proper amount of hot water, a tablespoon of lard or vegetable oil to the pot, boil it on high fire and stew it on low fire for half an hour. If you use a pressure cooker, it will be cooked in 8 minutes.
Salt steaming method
This method is only used when the leftovers are steamed again. If you can't eat the remaining rice, you need to steam it again. The re-steamed rice always has a taste, not as delicious as the newly steamed rice. If a small amount of salt water is added to the steamed leftovers, the fishy smell of rice can be removed.
Finally, the ordinary steaming method:
Before covering the rice, pour some vegetable oil (olive oil or soybean oil) and drop some vinegar.
Oil can make cooked rice bright and clear; Vinegar can not only protect vitamins, but also make steamed rice soft and fragrant.
Do you still think you can simply cook rice in a pot? This is why other people's steamed rice is more delicious than yours, so learn these tips as soon as possible to make your rice delicious 100 times!
● Tips:
1, the rice is raw, you can pour some rice wine into the rice cooker to cook for a while;
2, the leftovers are re-cooked, you can put some salt in the rice pot water, and it tastes like new rice.