The process of draining rice:

1. Wash the rice and set aside.

2. Add water to the pot and wait until it boils. Pour in the washed rice.

3. Stir the rice at intervals during cooking to prevent the bottom of the pot from being burned.

4. When the rice is half cooked, prepare to drain it.

5. Pour the rice into the steamer, break it up with chopsticks and mix evenly.

6. Cover the pot and steam over high heat for 15-20 minutes before serving.

Leaking rice is a unique cooking method in Sichuan. First, the rice is boiled half-cooked, then the rice is scooped out, drained, placed in a bamboo or wooden tube, and then put into the pot. Steamed rice is called "Zengzi rice", which is characterized by dry and plump rice grains with the fragrance of bamboo and wood. It also has a side product, which is sweet and delicious rice soup.

Every household in old Sichuan used to cook this kind of rice. Because it is time-consuming and laborious, it is almost extinct now. This method is only retained in small restaurants in some small towns. Whenever I accidentally eat this kind of rice, I always get excited. A surprise.

Note: Wash 250 grams of fresh rice twice, add 1,000 grams of water to the pot, and try not to use an iron pot. After the water boils, pour in the fresh rice and stir with a spoon to avoid sticking to the pot. After the water boils again, turn to medium heat and cook for about eight minutes. When the rice grains have white cores cut off by hand, turn off the heat.