Rice is one of the essential staple foods in China, especially in the south. Everyone is steaming rice every day, but some people's steamed rice is delicious, while some people's steamed rice is either too soft or hard, and some of them are seriously sticky. In fact, steaming rice is also skillful. It is not a simple matter of washing rice and steaming it with water. Here are some tips on how to steam delicious rice. Let's take a look.

rice

is it cold water or hot water for steaming rice?

1. Hot water

The main components of rice are carbohydrates, most of which are starch. Only when the water temperature is high enough (usually 5 C ~ 6 C), the starch grains will be destroyed, and the rice will disintegrate and gelatinize after absorbing a lot of water, thus becoming more sticky. At the same time, steaming rice with hot water can not only shorten the cooking time of rice, but also avoid the loss of nutrition caused by long-term heating, and of course, the steamed rice will be sweeter and softer.

2. Cold water

If cold water is added to steamed rice, the rice will be soaked in the pot for a long time during the cooking process, which will prolong the steaming time, and it may also make the steamed rice stick to the pot and taste bad.

Rice

How to steam rice is delicious

1. Taomi

Many people will wash rice 4-5 times, and some people will rub rice hard, which is actually not desirable. Because the vitamins and minerals in rice are easily soluble in water, all the nutrients on the surface of rice will be lost if washed for too long. Experiments show that once rice is rubbed and washed, its protein will be lost by 4%, its fat will be lost by 1%, and its trace elements will be lost by 5%. In addition, you can't use running water and hot water to wash rice. You just need to put a little water in the basin and stir it for 1~2 times.

2. Soak rice

After washing rice, soak it in appropriate amount of water for about 3 minutes before cooking, so that the water can fully penetrate into the inner layer of rice, and when cooking, the inside and outside are heated evenly, and the steamed rice grains are fuller and the taste is more fragrant and soft.

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3. Cooking rice

Many people add water to steamed rice by feeling, which leads to the steamed rice being either too soft or too hard, so how to avoid this situation? According to the experiment, when the ratio of rice to water is 1:1.5, the hardness and taste of steamed rice are the best. Generally, it is more appropriate for the water to be 1.5 ~ 3.5cm higher than the rice surface. The more rice there is, the more water will be higher than the rice surface. If you put coarse grains such as brown rice, purple rice and sorghum, you should add more water, because coarse grains "draft".

4. Braised rice

If the lid is opened immediately after the rice is steamed, you will find that the surface of the rice is thin, and the bottom layer will stick to the pot, which makes it taste bad. The correct way is to keep the rice warm for 5 minutes after cooking, then unplug it, and then continue to stew for 5 minutes before opening the lid.

5. Loose rice

Before filling the rice, use a rice spoon to loosen the rice and stir it fully to evaporate the excess water and make the rice loose and delicious.