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, but the taste is stronger.

2, refueling steamed rice 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.

3. Steamed rice with salt:

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.

4, add tea steamed rice method:

Steaming rice with tea can make the rice have good color, fragrance and nutrition, and has the benefits of relieving boredom, cleaning the mouth, dissolving food and providing vitamins.

The method is: take 0.5- 1g of tea according to rice, and use 500- 1000ml of boiling water.

Extended data:

It is not recommended to cook with raw water directly, mainly because of the chlorine contained in tap water. Chlorine in tap water mainly comes from bleach, and water will contain residual chlorine.

The role of adding bleach to water in waterworks is mainly used for disinfection, and chlorine disinfection is the last link in tap water production. Chlorine is added to the water for reaction, and then the water can be transported to citizens' homes for use.

Chlorine itself has a pungent smell. If you smell this smell when boiling water for cooking, it means there is something wrong with the water quality itself. According to the national standard "Hygienic Standard for Drinking Water", the residual chlorine content in the water of waterworks is less than 4mg/L, while the residual chlorine content in our tap water is generally 0.33 mg/L. ..

After the tap water is heated and boiled, chlorine will volatilize, and the chlorine content in the boiled water is only 0.03mg/L, which is very low. Even if we put the lid on the steamer when heating rice, it is not completely sealed. Chlorine will still evaporate after heating, so don't worry about chlorine in tap water.

Cooking with hot water can not only shorten the cooking time, but also prevent the B vitamins in rice from being destroyed by long-term high-temperature heating, thus retaining more nutrients.

If you want to steam delicious rice, you can also add some ingredients to the rice, such as adding fruit and vegetable juice to the steamed rice, which not only looks more appetizing, but also increases nutrition; The rice cooked with tea leaves contains faint tea fragrance, and the tea polyphenols in tea leaves have strong antioxidant and antibacterial effects, which is helpful to inhibit cardiovascular and cerebrovascular diseases.

References:

Xinhuanet-What water should I add to steamed rice?