Mi Tao searched many times. Many people wash rice four or five times at a time, even rubbing and washing, and they can't wait to peel the rice. This practice is very undesirable and 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. Wash 1~2 times by hand in the basin to remove obvious dust, and then rub it gently by hand. In addition, the washed rice can be directly cooked by removing sand and dust during processing.

Do not 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. For steamed white rice, the ratio of rice to water is 1: 1.2 ~ 1.4, and the water is generally 2~4 cm higher than the 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".

Boil the pot as soon as it is steamed. 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, while the bottom of the pot is tightly adhered 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 is, 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.

So, what can be done to reduce the phenomenon of steamed rice?

What should I do if steamed rice sticks to the pot

Be sure to clean the pot. There must be no sticky things left on the pot, because these things are the cause of the rice paste.

After washing, put a layer of cooking oil in the pot (from the bottom of the pot to the wall of the pot, wherever there is rice), so that the rice not only does not stick to the pot, but also tastes better.