Steamed white rice, the ratio of rice to water is 1: 1.2~ 1.4. Generally, the water is 2~4 cm higher than the water.
The materials to be prepared are as follows: appropriate amount of rice and water.
First, clean the prepared rice with water, then pour out the water and put it aside.
2. Then put the washed rice into the rice cooker and add a proper amount of water, which is 2-4 cm higher than the rice.
Third, after adding water, plug in the power of the rice cooker and press the cooking function key.
Press the button and it will start working automatically. Time's up. Open the lid to dissipate heat.
Finally, take out the rice, so that the rice in the rice cooker has been steamed.
Tips for steaming rice:
Many people do not pay attention to adding water when steaming rice, which leads to the cooked rice being either too soft or too hard. In order to avoid this situation, it is very important to calculate the water addition correctly. If it is steamed white rice, the ratio of rice to water is 1: 1.2~ 1.4. If coarse grains such as purple rice, sorghum or millet are added to rice, it is necessary to add more water, because coarse grains are very "draught".
Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid to hold the rice at this time, you will find that the rice on the surface is very thin, while the bottom of the pot is tightly adhered with a layer of rice crust. Not only can this layer of crispy rice not be taken out, but it is also difficult to clean.
The correct way is, when the heating switch jumps to the heat preservation switch, don't pull the plug immediately, let it keep warm for 5 minutes, and let the rice stew for 5 minutes after pulling the plug, so that the steamed rice tastes better and is not easy to stick to the pot.
Before covering the pot, pour some vegetable oil into the rice and drop some vinegar. Oil can make cooked rice bright and clear; Vinegar can not only protect vitamins, but also make steamed rice soft and fragrant.