1. Add an appropriate amount of water to the rice cooker and bring to a boil. Add an appropriate amount of water to the rice cooker and press the rice cooker to cook. During the period of boiling water, you can take the glutinous rice balls out of the refrigerator and defrost them. After the water boils, put the glutinous rice balls into the rice cooker one by one.

(You can also directly use a hot water kettle to boil the water and pour it into the rice cooker, which saves time).

2. After putting it into the pot, stir slightly. Use a spoon to gently stir the glutinous rice balls in one direction to make them form a vortex. This can prevent the glutinous rice balls from sticking to the pot during cooking.

3. After the water boils, add cold water again, cover the rice cooker, and after the water boils again, add half a bowl of cold water to keep the rice dumplings in the pot in a rolling state.

When the glutinous rice balls swell and float on the surface of the soup, and become soft and beige in color, press them with chopsticks until they become soft and ready to serve.