Cooked rice should not be put for a long time, especially in summer, rice is easy to become rancid. If you steam rice, 1.5 kg of rice plus 2-3 ml of vinegar ratio of vinegar, can make the rice easy to store and prevent rancidity, and steam out of the rice is not sour, on the contrary, the rice aroma is more intense.

Oil steamed rice method:

Stale rice steamed rice is not as good as new rice, but as long as you change the method of steaming rice, it will make the old rice as good as new rice.

The practice is: soak in water for two hours, fish out and drain, and then put into the pot with the right amount of hot water, a tablespoon of lard or vegetable oil, with a strong fire boil and then simmer for half an hour. If you use a pressure cooker, simmer for 8 minutes to cook.

Add salt steamed rice method:

This method is limited to the amount of leftover rice heavy steam use. Can not eat the rest of the rice to eat again when you need to re-steam it, re-steam the rice always have a flavor, not as good as the new steamed. If you steam leftover rice, put a small amount of salt water, that can remove the odor of rice.

Added tea steamed rice method:

The tea steamed rice, can make the rice color, aroma, nutrition are good, and have to greasy, clean mouth, food and provide the benefits of vitamins.

The practice is: according to the number of rice take 0.5-1 grams of tea, with 500-1000 ml of boiling water for 5 minutes, and then filter the tea residue, the filtered tea into the washed rice, according to the routine into the pot steam can be.