Ways to make rice taste better:

Add some oil: Add a tablespoon of oil (oily food) and stir evenly to make rice, which is fragrant, smooth, soft and waxy, with distinct grains, and will never stick to the pot, which is very suitable for people who don't like rice crust.

add some salt: this method is limited to the steaming process of leftover rice. If you can't eat the rice, you need to steam it again. The steamed rice always has a taste, which is not as delicious as the newly cooked rice. If you put a small amount of salt water in the steamed leftovers, you can get rid of the smell of rice.

Add some catechu: Cooking rice with tea can make the rice have good color, fragrance and nutrition, and it has the benefits of getting rid of boredom and helping digestion (digesting food). The practice is very simple. Just change the cooking water into brewed tea, but remember to use green tea, and not too much tea, otherwise the taste of tea will overwhelm the fragrance of rice itself.

Correct cooking steps:

1. The ratio of rice to water should be appropriate. Before steaming, soak the rice in cold water for 1 hour, so that the rice grains can fully absorb water, which can shorten the heating time and reduce nutrient loss. If steamed white rice, the ratio of rice to water is 1: 1.2 ~ 1.4, and generally the water is 2~4 cm higher than the rice. If you add too much water, the rice will be too rotten and soft, and there will be no taste. If you add too little water, the steamed rice will be too hard and may be raw. If coarse grains such as purple rice, sorghum or millet are added to rice, it is necessary to add more water appropriately, because coarse grains are very "draught".

2. pour some oil and add 2ml vinegar. Before covering the lid, add half a tablespoon of vegetable oil to make the cooked rice oily and bright, with clear particles. Chlorine in tap water has a destructive effect on B vitamins in rice, so dropping 2 ml of rice vinegar before steaming rice can protect vitamins, and at the same time, it can make steamed rice soft and fragrant, and slow down the speed of rice spoilage in hot season. In addition, vinegar has the effect of delaying the absorption of carbohydrates, which can avoid the excessive rise of blood sugar. Using lemon juice or citrus juice instead of vinegar can also achieve the above effect, and can eliminate the stale smell in rice.

3. Choose the position of the rice cooker. Nowadays, many brands of rice cookers have multiple stalls only for steaming rice, which makes many people feel at a loss. Generally speaking, the rice cooked in different stalls is different, and the rice cooked in the first stall of "Rice" tastes soft and hard. "Quick cooking" is also moderate in hardness, but it can save nearly half the time in speed, which is very suitable for office workers. "Soft" cooked rice tastes rich in water but does not stick to teeth, which is suitable for the elderly at home. The rice cooked in the "hard" stall is full of particles and suitable for young people.

4. After steaming, stew for 5 minutes. Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if the lid is opened at this time, you will find that the rice on the surface is very thin, while the bottom of the pot is tightly adhered with a layer of crispy rice. This layer of crispy rice can not only be taken out, but also difficult to clean. The correct way is, when the heating switch jumps to the heat preservation switch, don't pull the plug immediately, let it stay in the heat preservation state for 5 minutes, and let the rice continue to stew for 5 minutes after pulling the plug, so that the steamed rice tastes better and it is not easy to stick to the pot.