I personally think there are three reasons why rice is cooked, as follows:

1. Add less water when cooking rice. When cooking rice, the amount of water should be about the thickness of your palm. Do not use too little water. You can master it in 2 times.

2. When cooking rice, stopping the heating before the rice is cooked will also cause the rice to be uncooked.

3. Insufficient air pressure may be caused by the use of the appliance itself (damage), or the regional atmospheric pressure problem (just like Yunnan, most rice is a bit undercooked)

Suggestions:

Have a good grasp of the amount of water and use a method that is easy for you to measure and feel.

If the rice is only uncooked on the surface, flip the uncooked rice to the middle, add some water and simmer.

If the rice is partially uncooked, use chopsticks to poke a few holes in the uncooked area, add some warm water, simmer for a while, and try to flip the uncooked rice to the middle. This will have a better effect.

If the rice is all uncooked, use chopsticks to poke a few holes leading to the bottom of the pot. Try to make as many holes as possible so that the heat can penetrate the entire rice pot. Just add some warm water and simmer.

Add two or three spoons of rice wine to the rice, stir and then steam, so that the rice will not only be cooked thoroughly, but the rice will also have the aroma of rice wine.

Break up the cooked rice, pour the rice wine into the cooked rice according to the ratio of 500g rice to 50g rice wine, and simmer until the rice wine evaporates, so that the rice is not cooked and there is no smell of rice wine.