2. Take out the pot of the rice cooker, pour the rice into the pot, add an appropriate amount of water (the water should not be higher than the top 2 fingers of the rice), and wash the rice in the pot by hand, just twice, and don't wash the rice more than three times. If it exceeds three times, the nutrition in the rice will be greatly lost, and the flavor of the steamed rice will also be reduced.
3. First, soak the rice in cold water for half an hour, so that the rice grains can fully absorb water. The steamed rice will be full of grains. If you can make it in time, you can steam it directly without soaking it. The ratio of rice to water when soaking rice: the ratio of rice to water should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your forefinger into rice washing water as long as the water exceeds the first joint between your forefinger and rice.
It doesn't matter if your rice is already in old rice. 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.
5. After soaking, wipe the outside of the pot with a dry rag, including the bottom and side of the pot, and then put it into the rice cooker. You can plug in the power and start steaming. It takes about 15 minutes to steam. The steaming time is positively correlated with the amount of rice. After steaming, the button of the rice cooker will jump to the heat preservation state through the steaming button.
6. When jumping to the heat preservation state, don't open the lid in a hurry, let it stew for 3-5 minutes, then turn off the power, open the lid to hold the rice and steam it. The grains are crystal clear and full, and the rice is fragrant. Coupled with delicious food, a hearty meal is ready.