If the amount of rice for an adult is two bowls, about two bowls of rice can cook four bowls of rice, the amount of water is about one centimeter more than the rice, it can be.
Steaming white rice, the ratio of rice to water is 1:1.2~1.4, and the water is generally 2~4 centimeters above the rice.
The ingredients you need to prepare are as follows: 600g of rice, moderate amount of water.
One, first of all, ready to wash the rice with water, and then pour out the water, put aside.
Second, and then put the clean rice into the rice cooker, add the right amount of water, water than rice 2-4 centimeters high can be.
Three, add a good water, then plug the rice cooker power, press the cooking function button.
four, press good will automatically start to work, and so the time is up, the lid will open, scattered will be hot.
Fifth, the last rice out, so the rice cooker steamed rice has been completed.
Extended information:
Many people do not pay attention to the amount of water when steaming rice, resulting in making rice is either too soft or too hard, in order to avoid this situation, it is important to correctly measure the amount of water added. If you steam white rice, rice and water ratio is 1﹕1.2 ~ 1.4. If it is rice with purple rice, sorghum or millet and other coarse grains, it is appropriate to add more water, because the coarse grains are very "water".
Generally, when the rice cooker "tripped", it means that the rice has been cooked, but if this time to open the lid of the rice, you will find that the surface layer of rice is very thin, and the bottom of the pot is tightly sticky layer of potpourri. This layer of potpourri is not only impossible to serve out, but also very difficult to clean.
The correct approach is to not pull the plug when the heating switch jumps to the keep warm switch, let it be in a state of insulation for 5 minutes, after pulling the plug to let the rice continue to simmer for 5 minutes, so that the steamed rice tastes better, and it is not easy to stick to the pot.
Before you put the lid on the pot, drizzle some vegetable oil (olive oil, soybean oil can be) and drizzle some vinegar in the rice. The oil will make the cooked rice oily and bright, and the grains are clear; the vinegar not only protects the vitamins, but also makes the steamed rice fluffy and fragrant.