Whether it's new rice or old rice, you can steam out fragrant and crystal-clear rice. Here are four secrets. As long as you remember these four secrets, you will steam sweet and delicious rice.
First, we measure the amount of rice in the container. Next, the first secret-Taomi: Don't Taomi more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, so the aroma of steamed rice will be reduced. Remember not to wash rice more than three times.
The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains.
The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger.
The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant and delicious.
Steamed rice with vinegar:
Cooked rice should not be stored for too long, especially in summer, which tends to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2-3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, but the taste is stronger.