1. Generally, a rice cooker will automatically switch to the keep-warm mode after cooking. It will be ready in about 20 minutes. After cooking, don’t open it in a hurry. Let it simmer for a while. When the water dries up, the taste will be better; the cooked rice will be white and crystal clear, with full color, flavor and aroma.

2. The best way to make rice is to boil the water before adding the rice. In this way, the rice itself absorbs water while being heated, and the protein solidifies when heated, so that the rice grains are intact and not broken. Part of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Moreover, during the process of boiling water, the partially condensed protein can protect vitamin B1 from dissolving in large amounts in water. As the water boils and changes to a simmer after adding rice, the steam decreases. This makes the preservation of vitamin B1 30% higher than that of rice cooked with cold water, and the cooked rice tastes better. Add a few drops of salad to the cooking water to make the rice grains crystal clear. Add a few drops of lemon juice to make the rice soft. To cook a pot of fluffy rice, sprinkle a little salt into the pot. Adding some vinegar when cooking can prevent the rice from going rancid. When reheating leftover rice, add a small amount of salt to the steamer water to remove the odor of the leftover rice.