The ratio of common medium-long japonica rice to water is 1: 1.2, short japonica rice is 1: 1, and brown rice is 1:2. The ratio of normal rice to water is 1:5. If you want to cook more porridge and rice soup, the ratio of table porridge is 1:6, and the ratio of rice to water is 1: 02.
Matters needing attention in steamed rice
Don't wash rice more than three times. If it is more than three times, the nutrition in the rice will be greatly lost, and the aroma of steamed rice will also be reduced. Remember not to wash rice more than three times. First soak the rice in cold water for half an hour to make the rice grains fully absorb water. The steamed rice will be full of grains.
If the rice at home is already in old rice, it doesn't matter, old rice can also steam out the taste of new rice. Just after the first three processes, add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled, just add a little to the pot. After all the program steps are completed, you can plug in and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant.