1, 300g of black rice is poured into a large bowl, and appropriate amount of water is added. Don't rub the black rice hard, shake the black rice gently with your hands to wash it. After this elutriation for 2 times, drain the water and pour warm water of about 50 degrees to soak the black rice, and the warm water should be more than 2 times that of the black rice. When the water temperature drops to normal temperature, cover the bowl or stick plastic wrap on it, and put it in the refrigerator for 24 hours. Now it is hot and soaked at room temperature, and black rice is easy to sour and taste.
2, black rice should be soaked in this state of cracking with a finger. Black rice is different from corn residue and rice in water absorption, so it needs to be soaked and steamed together when black rice absorbs enough water. This step is the key to soft gluten of black rice.
3. Pour the rice and corn residue into the inner container of the electric pressure cooker, wash and drain.
Then pour out the water soaked in black rice, rinse and drain the water and pour it into the inner container of the electric pressure cooker; Adding water is less than one finger higher than rice flour. Like to eat soft food, add more water and turn on the fragrant rice button.
When using this electric pressure cooker to steam rice, the amount of water is slightly less than that of the old rice cooker, and the steamed rice is more fragrant.
4. It is best to choose gluten northeast rice, which absorbs less water and steamed slowly is more fragrant. The whole dried corn kernels have poor water absorption and cannot be steamed with rice, nor can fine corn kernels and coarse corn kernels be steamed with rice. I chose a medium-thick one, a corn is almost broken into 6-8 grains, 1.80 yuan, a catty of old corn crumbs.
Why did I buy such cheap corn? Because many new corn varieties are genetically modified corn, such as waxy corn and sweet corn, which are soft and sweet in taste but easy to gain meat. This kind of old corn is not only the cheapest, but also rich in nutrition and low in calories. It also contains more dietary fiber, vitamin E, vitamin A, vitamin C, potassium, zinc, selenium and other substances.
Don't always think that old corn is bitter, and corn residue is full of water. Steaming in this electric pressure cooker is soft and sweet without adding a grain of sugar. Steamed black rice with corn residue is the key to the softness and sweetness of glutinous rice.
5. After the rice cooker stops working, don't release pressure immediately, stew for 15 minutes before releasing gas. Black rice is softer and more waxy.
Steamed black rice is put into a fresh-keeping bag when it is not hot, and put into the 0℃ freezer of the refrigerator. It's fresh all week, which saves the trouble of steaming rice every day.
Black rice can be eaten directly as a staple food, or it can be added with raisins, red dates, nuts, floss and the like, and then wrapped in seaweed for breakfast.
Key summary
Three tips for steaming black rice are: soak black rice in water, steam it in an electric pressure cooker, and stew it for 15 minutes.
Steamed black rice does not add a grain of sugar, and the key to natural softness and sweetness is to add medium-thick corn residue and rice.