1. Wash rice before cooking, and the number of rice washes should not be too much. Twice is the best. The first time, wash away the floating dust on the surface and pick out the pebbles and empty rice bran inside. These impurities will affect the taste. Then water it again. Don't rub hard to avoid the loss of a lot of nutrients in rice.
2. Wash chickpeas and soak for 5 hours. Soaked rice will burn softer and more waxy because of its water absorption. Rice usually soaks for about half an hour.
3. Prepare to cook. At this point, add the right amount of boiling water. Cooking with boiling water can not only shorten the cooking time of rice, save electricity, but also better preserve the nutrients in rice.
Adding more water and less water plays a key role in whether the cooked rice is delicious. Too little, it will feel hard to eat and may pinch your feet; Too much rice will become too soft and rotten, just like thick rice porridge. How much water should be put according to how much rice is put.
Like now, rice cookers are generally used for cooking at home. When the heating switch jumps to the insulation switch, don't unplug it immediately, and let it remain insulated for five minutes. After pulling out, don't rush to open the lid and fill the rice. Let the rice stew for a while. This kind of rice will be more transparent, chickpeas will be softer and more delicious, and the taste will be more mature and delicious, so it is not easy to stick to the pot.