Braised rice is more delicious than steamed rice, with less loss of nutrients such as vitamins, and it is the best cooking method. There are three points to grasp:

L water addition: generally, it is 1.4 times meter (volume ratio). It can also be properly adjusted according to the types of rice, the old and new, and the different personal tastes. If there are old people or children, or have a bad appetite, you can add more water to make the stewed rice softer.

2. Master the heat: At the beginning, the fire should be big and let the water boil as soon as possible. When the water is boiled, the fire will be a little smaller. When rice absorbs water, the flame will be reduced and the lid will be tightly closed.

3. Heating time: the time from the beginning to the boiling of water is not fixed, and it varies with the conditions such as rice quantity, water quantity, firepower and temperature. It takes about 5-7 minutes from cooking to moisture absorption, and about 20-25 minutes from moisture absorption to cooking. During this period, it's best to keep the flame weak for a long time, so that it's not easy to cook the pot after cooking and the rice is delicious. Braised rice is about 2.2-2.4 times the volume of raw rice.