Rice is one of the staple foods in China. The appearance of rice can be traced back to porridge. Because the requirement of controlling the amount of water in porridge is lower than that in rice, the ancients in China gradually mastered the cooking effect of different amounts of water and developed fuller rice.

First, the ratio of water to rice in steamed rice.

Generally speaking, when steaming rice, the ratio of rice to water is 1: 1.2 or 1: 1.5. When the moisture content exceeds 1: 1.2, the steamed rice is softer and lower than 1: 1. If there is no special water measuring instrument, it can be used in the rice cooker to make the water less than 1 cm.

Second, the method of measuring the moisture content of steamed rice

There is a particularly simple method to measure the moisture content in rice. Put your forefinger into rice washing water as long as the water exceeds the first joint between your forefinger and rice.

Third, the nutritional value of rice.

After the rice is steamed, add a proper amount of water. Steamed rice will be fragrant and sweet, soft and chewy, with high nutritional value, and it also contains many vitamins, carbohydrates, trace elements and minerals needed by human body.