Boiled rice as a will often eat in the cafeteria, but it is extremely difficult to replicate the food at home, the main reason lies in the control of the fire, not careful rice will be paste or not cooked, or one side of the potpourri on the other side is not. The rice cooker, as a simple and easy-to-operate cooker with even heating, can perfectly overcome this crucial but difficult to master step. Rice cooker made of pot rice, retained in the high temperature in a confined space, the rice on the ingredients and sauce of the essence and aroma of the absorption at the same time can keep the bottom of the crispy, while the rest of the rice can be soft and fragrant.

The essence of boiled rice naturally lies in the absorption of preserved flavor, and the unique aroma of Cantonese-style preserved sausage is all given in the rice. In each chewing bite, even if it does not contain preserved sausage, it is full of aroma. Corn and green beans seem to be hidden in it, and the soft and sticky texture blends perfectly with the rice. The Chinese sausage still chewed with some slight elasticity, which was sort of a contrast in the whole meal. The sauce and lard were the perfect accompaniment, showing their presence the moment you opened the lid of the pot and poured it on your nose.

The second step: soak the rice in the process, we can prepare vegetables, wash the sausage and slice or dice, and then prepare to cook the corn, and then use a knife to cut off the corn kernels.

Step 3: Spread the lard evenly on the bottom and side walls of the rice cooker, drain the soaked rice and put it into the cooker.

Step 4: Add the prepared Chinese sausage slices, green bean kernels and corn kernels, then add a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of dark soy sauce and a pinch of salt then stir to mix well.

Step 5: Add water just equal to the ingredients, add a few drops of sesame oil, and then select the rice cooker's cooking function and wait for it to cook, and then select the heat preservation function and continue to wait for about 15 minutes. An oil aroma salty through the fresh sweet boiled rice is ready.

1. Green beans and corn can also be replaced with mushrooms, potatoes, carrots and other ingredients that do not have too much water, but the ingredients need to be replaced by frying once before putting into the rice cooker. The vegetables can be properly seasoned before frying them, while reducing the amount of seasoning you put into the rice cooker.

2. Sausage is the soul of the rice cooker and must be there. There is no particular restriction on the rice.

3. If you like pot roast, you can reduce the amount of water, or just keep it warm for a little longer.

All you need is a simple side dish, press a cook button, and you can quietly wait for a fresh and fragrant pot rice. This is an easy-to-make rice casserole that can add variety to your usual recipes and is nutritious and delicious, so do you want to make one to try?

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