The rice is too soft to be steamed. You can keep lifting the lid and steaming for a while to let the excess water evaporate.

The best remedy is to use steam evaporation to reduce the moisture in rice. The specific method is to open the pot cover, soften the rice while it is hot, let the air fully contact with the rice, dry it for about ten minutes, then cover the pot cover and continue cooking, and repeat it many times.

Extended data:

Matters needing attention in steamed rice

The first secret-Taomi: Taomi should not be washed more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, and the aroma of steamed rice will also be reduced. Remember not to wash rice more than three times.

The second secret-soaking rice: soak it in cold water for half an hour to make the rice grains fully absorb water. The steamed rice will be full of grains.

The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put the index finger into rice washing water, and the water should not exceed the first joint of the index finger.

The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled, just add a little to the pot. After all the program steps are completed, you can plug in and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant.

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