When the rice is properly steamed, uncover the pot with a little moisture, and stir up the whole pot of rice-so if the water is properly collected, it will not come out if there is too much water. If it is too dry, it will definitely be bad, and if the heat preservation time is long, it will become hard-and it will become fluffy, then scoop it out first, use a large steamer cloth, soak it in warm water, then wring it out, and then moisten it. Spread it in the pot, and then pour it back into the rice cover to keep warm. If the heat preservation time is really long and there is still a lot of crust, cover the rice with a steamer cloth to prevent the water from escaping. When scooping the rice for a long time, stir the bottom with long chopsticks to keep the rice fluffy and not be squeezed into blocks.

You try, this is the experience I have been using. If the time is longer, or there is more rice, you have to get a big insulation bucket like a canteen. The thermos barrel will not heat itself like an electric rice cooker and will not dry the rice.