Brown rice cooking needs to be soaked in advance. Due to the high content of crude fiber in the cortex of brown rice and dense texture, direct cooking water is not easy to enter the endosperm part of the endosperm, and the endosperm starch is not easy to paste, it is difficult to cook, and the texture will be relatively hard. Soaking 3-4 hours can be, if time is too late, can only soak 1-2 hours. However, the cooking time should be longer to avoid the phenomenon of entrapment.

Brown rice cooking needs to be soaked in advance. Due to the high content of crude fiber in the skin layer of brown rice and dense texture, direct cooking water is not easy to enter the endosperm part of the endosperm, and the endosperm in the starch is not easy to paste, difficult to cook, and the texture will be more hard. Soaking 3-4 hours can be, if time is too late, can only soak 1-2 hours. However, it is necessary to extend the cooking time to avoid the phenomenon of entrapment.