How to cook delicious rice

The cooked rice is often either too hard or too soft. What should I do? As long as you master the tricks of cooking, you can cook delicious rice. Great rice!

1. Use the special rice measuring cup to accurately measure the required amount of rice. When washing rice, add a large amount of water for the first time, stir it quickly and pour out the water immediately, rub the rice with the palm of your hand by pressing, and rinse repeatedly with water until it is clear.

2. Put the washed rice into the inner pot and add the correct amount of water. Leave it for about half an hour to allow the rice to absorb the water before starting cooking.

After the rice is cooked, keep it warm for about 10 to 15 minutes, then open the lid of the pot and stir the cooked rice evenly with a rice spoon. You will have fragrant white rice.

3. If you are not sure how to cook the rice perfectly, adding a drop or two of wine can turn the half-cooked rice into fragrant white rice!

4. Add a pinch of salt and salad oil to washed rice to make the cooked rice shiny.

1. Steaming rice with tea: Steaming rice with tea can make the rice better in color, aroma, taste and nutrition. It also has the benefits of removing greasiness, cleansing the mouth, digesting food and adding vitamins. The method is: take an appropriate amount of tea leaves according to the size of the rice, soak it in boiling water for 5 minutes, and then filter out the tea leaves. Pour the filtered tea into the washed rice and steam it in a pot.

2. Vinegar steamed rice: Cooked rice should not be left for a long time, otherwise, the rice will easily become rancid. If you add some vinegar when steaming rice, it will make the rice easier to store and prevent it from going rancid. Moreover, the steamed rice will not smell like vinegar. On the contrary, the rice will have a stronger aroma.

3. Wine-steamed rice: When you find that the steamed rice is raw, you can use a spatula to spread the rice, add two tablespoons of rice wine or rice wine, and then cook it over low heat for a while, so that the rice will no longer be raw. .

4. Steamed rice with oil: Old rice is not as delicious as new rice, but as long as you change the method of steaming rice, old rice will be as delicious as new rice. Method: Wash the old rice, soak it in clean water for two hours, take it out and drain it, then put it in a pot, add an appropriate amount of hot water and vegetable oil, boil it over high heat, then simmer over low heat for 30 minutes. If using a pressure cooker, simmer for 5 minutes.

5. Salt-steamed rice: This method is only used when re-steaming leftover rice. Leftover rice needs to be re-steamed before eating. Re-steamed rice always has a peculiar smell and is not as delicious as freshly steamed rice. If you are steaming leftover rice, add a small amount of salt water to remove the odor of the rice. .

How to identify the quality of rice? The quality is mainly determined by the appearance characteristics of the rice grains. Medium-long, slender translucent rice grains and round-grained rice. The rice polishing rate is high. Rice that is long, thick, and soft in texture breaks easily during milling. The translucent rice tastes delicious after being steamed. If the rice is translucent and shiny porcelain white, it is new rice; if it is opaque and dull, it is mostly spoiled rice or old rice. The milky white part of the rice grain is called belly white. Rice with belly white is small in size, low in hardness, brittle, and has poor taste. Gently grind it with a hard object. The brittle rice will have a lower hardness, while the non-brittle rice will have a higher hardness. The harder the rice, the better the quality.

Specifically:

Look at the hardness, the surface is bright, neat and uniform, and the rice with larger hardness has high protein content and is of good quality. On the contrary, if there are many broken rice grains, it will be difficult to grind. Rice that is easily broken when pressed and has low hardness is of poor quality.

Second, look at his complexion. Normal rice should be white and transparent, with a normal white belly color (except purple and black rice). Rice is most likely to turn yellow, mainly due to chemical changes in certain nutrients. Yellowed rice has poor aroma, taste, stickiness, and nutritional value.

Thirdly, check whether there are explosion marks or fractures. Due to different processing conditions, the rice grains are unevenly cooled and heated during the drying process. As a result, the internal and external shrinkage is out of balance, resulting in burst marks or even fractures, resulting in a reduction in its nutritional value.

Fourth look at the new and old. Rice that has aged for a long time has a dull color and a weak fragrance. There are white lines on the surface and even a gray powdery appearance. The more gray powder, the longer it takes. Of course, if it smells musty or has moths, it is more likely to be old rice.

Five look at the moisture content. How to judge whether the moisture content of rice is too high? You can use the following simple methods: (1) Visually grab a handful of rice, put it in the palm of your hand and spread it flat. It is normal. Rice has a bright appearance with a small amount of bran powder on the grain surface, while high-moisture rice has a darker color, especially washed rice with very little bran powder on the grain surface. (2) Tooth feeling method: Put a few grains of rice into your mouth and chew it. Normal rice feels hard and crisp on the teeth, while high-moisture rice has loose tissue and is not hard, and the tooth sound is not crisp. (3) Tactile method: Gently insert your fingers into the rice bag. If it is difficult to insert due to stagnation, the moisture content is high. If you hold the rice tightly with your hands, it will feel smooth and elegant. If you let go of the rice and it does not stick to your hands, the water content will be lower. On the contrary, the water content will be higher.