Electric pressure cooker to do rice its dark reason is due to the high pressure formed by the high temperature leads to rice starch paste more thoroughly. (As the edible characteristics of rice are mainly related to the composition and processing characteristics of raw rice, especially with the type and content of starch in it and its changes during processing. It is recommended to pay attention to the varieties of rice when purchasing, it is best to buy rice with higher content of branched-chain amylose, such as terrestrial rice is better than indica rice, and late terrestrial rice is better than early terrestrial rice. As the composition of rice changes during the aging process, leading to a decrease in eating quality, it is recommended to be aware of the storage time of rice when purchasing. Users are advised that proper time of moistening the rice before high-pressure steaming and proper amount of water addition all help to improve the organoleptic properties of the rice. And using pure water to cook the rice when the condition permits, the result will be better.) Therefore, what you have reflected is a normal phenomenon, you can rest assured that the use of.

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