1, to choose the right rice, generally use Thai rice, silk rice, ivory rice, etc., and pearl rice is more viscous, more water, less suitable for making pot rice.

2, cooking rice water can not be under more, probably control the proportion of water and rice in 1:1.5 or so is more suitable.

3, the time to cook rice can be longer than the usual time to cook rice.

4, in the rice poured into the pot, first in the bottom of the casserole and around the brush on a little oil, so as to promote the generation of potpourri.

5, cooking boiled rice generally open small fire slowly, so that the rice will not burn paste, only to have a golden and crispy potpourri.

6, wait until the rice is boiled, do not immediately open the lid, to continue to simmer for about 15 minutes.

7, if you do not brush the oil before boiling rice, you can wait until seven minutes cooked when the appropriate amount of oil along the edge of the pot, it will be knotted potpourri.

8, cook the fire should be even, so as to ensure that the rice is cooked and will not be localized into paste.