1, the ratio of rice to water is appropriate. Before steaming, soak rice in cold water 1 hour to make rice grains fully absorb water, which can shorten heating time and reduce nutrient loss. For steamed white rice, the ratio of rice to water is 1: 1.2 ~ 1.4, and the water is generally 2~4 cm higher than the rice. If you add too much water, the rice will be too rotten and soft and tasteless. If you add too little water, the steamed rice will be too hard and may be raw. If coarse grains such as purple rice, sorghum or millet are added to rice, more water should be added, because coarse grains are very draught.

2. Pour some oil and add 2ml vinegar. Before covering the lid, add half a tablespoon of vegetable oil to make the cooked rice shiny and clear. Chlorine in tap water has a destructive effect on B vitamins in rice, so dropping 2 ml of rice vinegar before steaming rice can protect vitamins, at the same time, it can make steamed rice soft and fragrant, and slow down the speed of rice spoilage in hot season. In addition, vinegar can also delay the absorption of carbohydrates and avoid the excessive rise of blood sugar. Using lemon juice or citrus juice instead of vinegar can also achieve the above effect, and can eliminate the stale smell in rice.

3, the rice cooker gear should be selected. Nowadays, many brands of rice cookers have multiple stalls just for steaming rice, which makes many people feel at a loss. Generally speaking, the rice cooked in different stalls is different, and the taste of the rice cooked in the first stall of "rice" is different. The hardness of "quick cooking" is also moderate, but the speed can save nearly half the time, which is very suitable for office workers. "Soft" cooked rice tastes rich in water but does not stick to teeth, which is suitable for the elderly at home. The "hard" cooked rice is full of particles and suitable for young people.

4. After steaming, simmer for 5 minutes. Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid 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 crispy rice. 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.