According to my experience with my family's two rice cookers, the normal amount of water and rice ratio steamed rice (that is, the rice cooker on the switch from the cooking just jumped to the heat preservation), if this time to eat rice immediately, the bottom of the pot will stick a layer of rice, if this time to turn off the power supply, open the lid of the pot so that the steam runs off some (do not open the line is the rice may be smothered bad), then cover the lid and smother a while, the bottom of the layer of rice and the top melted together no longer sticky If you turn off the power, open the lid to let the steam run off some (not open is fine, is that the rice may be smothered bad, I think it affects the taste), and then cover the lid to smother for a while, a layer of rice at the bottom of the pot and the top of the melted together and no longer sticky.

The key is to turn off the power and then smother for a while. Power on the bottom of the pot when a layer of rice has been heated by the bottom of the pot, so more than the top of the heat, easy to paste, turn off the power, the bottom layer of rice is no longer heated, and the top of the pot and the rice in the steam can gradually penetrate into the bottom layer of rice to make it soft and its rice on the combination of rice as a whole, and no longer stick to the pot. Specific time also depends on the size of your home pot and the number of steamed rice, do more than one can figure out.