Tools and materials: rice, induction cooker

1, pour into the pot about three small bowls of rice, rice with water to wash clean into a pot with a closed lid, and then add the right amount of water (no rice two centimeters high can be), the amount of water than the rice cooker some more.

2. Put the pot on an induction cooker and bring it to a boil over high heat. Halfway through, use chopsticks or a spoon to stir the pot from the bottom to the top a number of times, in order to prevent dry pot problems. When the water comes to a boil, lift the lid halfway off the pot.

3. When the water boils until there is still water in the center of the rice grains and the water is bubbling, turn the induction cooker to low heat and simmer.

4, and then put the lid on the pot tightly, simmer until the water collects dry, this time to pay attention to is to pay attention to observe the status of the water to avoid cooking paste.

5, and finally turn off the fire in the simmer for a while, to this rice is done. Sheng out of the rice with a little oil can make the rice more fragrant and glutinous.