1 Wash the rice. Pick out small stones, sand and other impurities before washing the rice with water. Panning rice with cool water, do not use hot water. The amount of water and the number of times panning should be minimized to remove impurities such as rice bran to the extent that do not rub hard or excessive stirring, rice washing water should be poured out quickly, because the rice contains a number of water-soluble vitamins and inorganic salts, and more than panning will make the surface layer of the nutrients with the loss of water.

2 soaking. Just washed rice, should not be immediately under the pot, according to experience can be added to the appropriate amount of water to soak 10-15 minutes. Because the structure of the rice is tight, water adsorption and penetration into the inner layer takes a long time to cook soaked rice grains than not soaked rice grains more time-saving, and soaked rice grains inside and outside of the heat uniformity, rice is soft and tasty.

3 cooking. Cooking rice should not use cold water, boiling water to cook rice can not only shorten the cooking time, saving energy, but also better preservation of the nutrients in the rice.

4 stewed rice. Rice cooked and eaten immediately, the taste will be poor, so the cooked rice and then stewed, so that the water can be evenly spread in the middle of the rice grain. If the rice cooker is used to cook rice, the rice should be kept warm for 10 minutes after cooking and then press the switch to cook for the second time, the second time after cooking still can not immediately open the lid, it should be simmered for 5 to 10 minutes, so that the rice will be more delicious.

5 pick loose. Cooked pot of rice, the flavor of each part will be different, so before serving should be fully mixed rice, and make excess moisture in the mixing evaporate, so that the rice is loose and delicious