How to make rice. Whether it is new rice or old rice, you can steam it to produce fragrant and crystal-clear rice. Here are four secrets! As long as you remember these four secrets, you will definitely be able to steam sweet and delicious rice. First, we use a container to measure the amount of rice. Next, the first tip - washing rice: Do not wash rice more than 3 times. If you wash rice more than 3 times, a large amount of nutrients in the rice will be lost, and the aroma of the steamed rice will also be reduced. Remember not to wash rice more than 3 times. The second biggest secret - soaking rice: First soak the rice in cold water for 1 hour. This allows the rice grains to fully absorb water. The rice will be plump when steamed in this way. The third biggest secret - the ratio of rice to water: When steaming rice, the ratio of rice to water should be 1:1.2. There is a very simple way to measure the amount of water. Use your index finger to put it into the rice water, as long as the water exceeds the first joint of the index finger. The fourth secret - Increasing flavor: If the rice in your home is already old rice, it doesn’t matter, old rice can also be steamed to bring out the flavor of new rice. After the first three steps, we add a small amount of refined salt or peanut oil to the pot. Remember that the peanut oil must be cooked and allowed to cool. Just add a little to the pot. Now, you can plug it in and start steaming. After steaming, the grains are crystal clear and plump, and the rice is fragrant. Method of steaming rice with vinegar: Cooked rice should not be kept for a long time, especially in summer, as the rice can easily become rancid. If you add some vinegar at a ratio of 1.5 kg of rice to 2-3 ml of vinegar when steaming rice, it will make the rice easier to store and prevent it from going rancid. Moreover, the steamed rice will not have a sour taste, but will have a stronger aroma. Method of steaming rice with oil: Steamed rice with old rice is not as delicious as new rice, but as long as you change the method of steaming rice, old rice will be as delicious as new rice. The method is: soak it in water for two hours, take it out and drain it, then put it in a pot, add an appropriate amount of hot water, a tablespoon of lard or vegetable oil, bring it to a boil over high heat and simmer over low heat for half an hour. If using a pressure cooker, simmer for 8 minutes. Salted rice steaming method: This method is only used when re-steaming leftover rice. If you can't eat the leftover rice, you need to re-steam it. Re-steamed rice always has a smell and is not as delicious as freshly steamed rice. If you are steaming leftover rice, adding a small amount of salt water can remove the odor of the rice. Method of steaming rice with tea: Steaming rice with tea can make the rice good in color, aroma and nutrition. It also has the benefits of removing greasiness, cleansing the mouth, digesting food and providing vitamins. The method is: take 0.5-1g of tea leaves according to the amount of rice, soak it in 500-1000 ml boiling water for 5 minutes, then filter out the tea leaves, pour the filtered tea water into the washed rice, and steam it in the pot as usual . Try to make the rice "light" and try not to add fat to the rice, so as not to add extra energy and avoid further increases in blood lipids after meals. Therefore, it is best to eat less fried rice. Adding sausage to rice or mixing it with vegetables containing fat should also be avoided. In addition, try not to add salt, soy sauce and MSG to the rice to avoid adding extra salt, which is not conducive to controlling blood pressure and preventing cardiovascular diseases. What needs to be explained is that methods such as adding vinegar, wrapping it with seaweed, adding vegetables and raw fish in the middle are in line with the principle of lightness. Vinegar itself can reduce blood sugar response and help control blood lipids; seaweed and raw fish are also foods that are beneficial to cardiovascular systems. As long as you don't eat salty dishes, seaweed rice rolls are a very suitable staple food for chronic patients. Try to make the rice "colorful". White rice has very low vitamin content. If you choose colored rice and combine it with other foods to make the rice colorful, you can improve its nutritional value to a great extent. For example, adding green peas, orange-red carrots, and yellow corn kernels when cooking rice is not only beautiful, but also provides vitamins and carotenoid antioxidants, which is particularly helpful in preventing eye aging. For another example, choosing purple rice, black rice, red rice and white rice to eat together can also provide a large amount of anthocyanin antioxidants to help prevent cardiovascular diseases. Try to make the rice "coarse". The so-called "coarse" means as little refined white rice as possible. Their blood sugar response is too high, which is very detrimental to the control of blood sugar and blood lipids. Only by eating enough fiber can the digestion speed of rice be effectively reduced. At the same time, it can absorb cholesterol and fat in the intestines, thereby lowering postprandial blood sugar and blood lipids. This also allows people to eat slower and eat smaller portions, which is beneficial to weight control. In fact, most chronic patients have excess fat, and weight control is the first priority in dietary adjustment measures.

Some rice with particularly high nutritional and health value, such as brown rice, black rice, germ rice, etc., are good for health, but eating 100% brown rice every day will taste uncomfortable and difficult to persist for a long time. Therefore, when cooking rice, you might as well use some "coarse" grains to cooperate with rice, and the taste will be easier to accept. It is best to soak the "coarse" ingredients in water overnight so that they are cooked at the same time as the rice. Try to make the rice "messy". When cooking rice and rice porridge, it is best not to use a single type of rice, but to cook rice, whole grains, beans, nuts, etc. together. For example, red bean rice, peanut oatmeal rice porridge, etc. are rice foods that are very suitable for chronic patients. The addition of these food materials not only increases B vitamins and minerals, but also plays a complementary role in protein nutrition, ensuring adequate nutritional supply while reducing animal foods. More importantly, doing so can effectively reduce blood sugar response and control the rise in blood lipids. Among them, the combination of beans and rice is the most ideal, because beans are rich in dietary fiber, and the starch in them is digested very slowly, which is most effective in preventing chronic diseases