1. Gently wash the white rice 2 to 3 times, drain and put it into the wok; you can let it stand for 15 minutes to allow the rice grains to fully absorb the moisture on the surface. (White rice can be cooked without soaking in water. If it is brown rice or five-grain rice, it is recommended to soak it for about 30 minutes to 1 hour, which will make it easier to cook soft and thoroughly.)

2. Pour into the pot The appropriate amount of filtered cold water can be judged by visual inspection: the amount of water is enough to cover the rice by about 0.5cm. Add 2 to 3 drops of oil and cover.

3. Cook over medium-high heat until the water boils and steam comes out. Then turn to low heat and continue cooking for about 5 to 8 minutes. As soon as you see the rice grains swell, turn to high heat to allow the water to dry up, then turn off the heat. Let the fire stand for about 10 minutes and use the remaining heat to continue heating.

4. After letting it stand, open the lid, use a rice spoon to loosen the rice, remove the water vapor at the bottom of the pot, and you will have hot, fluffy white rice to enjoy.