When steaming rice, first wash the rice and control the water, then pour the rice into the rice cooker, and continue to pour a proper amount of clear water until the amount of clear water is less than one finger joint, then drop a few drops of cooking oil into the rice cooker, stir well, then cover it, press the "cook" button, wait until the button automatically bounces back, and stew for a few minutes before eating.

Or soak the rice in cold water for one hour before steaming, so that the rice can fully absorb water. Do not wash rice more than three times, otherwise the nutrition of rice will be lost and the steamed rice will not be very dry. When steaming rice, the ratio of rice to water should be 1: 1.5, and adding a small amount of salt will also loosen the rice.

The practice of cooking one grain of rice at a time;

1, put a pot on the stove and boil water in it. When the water is half hot, you can add rice and start cooking. Remember to stir the rice after it is put into the pot, otherwise it will stick to the pot easily. If there is no stove, you can put water in the pot and steam it in a steamer.

2. Cook the rice as soon as it is pinched, and when there is a little white heart left in it, you can take it out and filter it. At this time, it is almost two-thirds cooked.

3. Prepare a basket to filter rice, and put the rice and rice soup in the pot into the basket. When the rice is almost filtered, it can be placed in another clean container to avoid the heat of rice soup from stewing the rice.

4. put the rice in the dry pot and pile it in the pot with a spatula. Don't spread it flat unless you like to eat crispy rice. Then pick up half a bowl of water and pour it evenly along the edge of the pot. Cover the pot and steam over low heat. When there is white gas on the rice, you can control the small fire and let it cook slowly for a few minutes.