Second, the specific practice of microwave steaming rice:
1. Wash the rice first.
2. Pour the rice into a special plastic container for microwave oven (the lid must have air holes, and it is best to use a plastic container with a large yellow lid given by the merchant when buying the microwave oven), and pour water (warm water is best) to soak it for no more than half an hour (the soaked steamed rice is uncooked and easy to cook, saving time, but the soaking time should not be too long, otherwise the steamed rice will have no fragrance).
3. Change the water in which the raw rice is soaked into warm water (same as above, cold water is ok, but it takes longer to steam). Because the rice has been soaked, the water added is slightly less than the water in the rice cooker, which is one centimeter more (no more than 2 centimeters at most). Cover the lid tightly (also cover the inner lid to prevent it from boiling out), put it in the microwave oven and turn to high heat for 6-8 minutes (depending on the amount of rice).
4. Take out and open the container and stir the rice with a spatula.
5. Cover the lid tightly, and then simmer for 3-5 minutes (3 minutes if there is less rice) with medium fire (fire is also acceptable).
6. Take out the container from the microwave oven. Do not open the lid at this time. Be sure to stew with waste heat for a while (5- 10 minutes), then open the lid and cook the rice.
Third, cooking skills.
1. If the washed rice is not soaked well or soaked for a short time, the microwave oven should take a long time regularly, otherwise the steamed rice is not cooked enough, hard and not delicious.
2. Some rice has more draught, while others have less draught. Whenever a rice is changed, the amount of water added should be adjusted according to the situation.