Of course, cooking is actually just putting a proper amount of water into the rice and heating it until the rice is cooked. No one stipulates that rice can only be cooked by rice cookers or heated by induction cookers. As long as there are metal or ceramic containers such as rice, water, pots or iron pots and a heat source that can be heated, cooking can be done. In the absence of electric cookers and induction cookers, the simplest thing is to use a pressure cooker to heat on any stove. It can also be steamed in containers. When steaming rice, you can put water directly in the rice and steam it in a pot. You can also cook rice in water until it is half cooked, and then take it out of the water and steam it in a pot. This is eating two meters, steaming rice soup under dry rice as porridge. If you have never cooked or seen anyone cook, you need to ask someone to see how much water you need to put in the rice. Generally speaking, the water for cooking only needs to soak the rice a little, about one finger to two fingers deep. Second, always pay attention to whether the rice is cooked or steamed. Pay attention to cooking in a pressure cooker, and never open the lid at any time. Generally, the pressure cooker can be turned off for about a quarter of an hour or more from the beginning of steaming.