1, the proportion of rice and water should be appropriate

Before cooking, first soak the rice in cold water for 1 hour, so that the rice grains are fully absorbent, so that you can shorten the heating time to reduce the loss of nutrients. If you are steaming white rice, the ratio of rice to water is 1:1,2~1,4, and generally the water is 2~4 centimeters higher than the rice. Add too much water, the rice is too soft, no taste; too little water, the steamed rice will be too hard, and may be pinched. If the rice with purple rice, sorghum or millet and other coarse grains, it is appropriate to add more water, because coarse grains are very "water".

2, pour some oil, add 2 ml of vinegar

Before covering the pot, add half a tablespoon of vegetable oil, you can make cooked rice oily and bright, clear particles. Chlorine in tap water has a destructive effect on the B vitamins in rice, so dropping 2 ml of rice vinegar before steaming the rice protects the vitamins, while also making the steamed rice fluffy and fragrant and slowing down the rate at which it becomes rancid in the hot season. In addition, vinegar has the effect of slowing down the absorption of carbohydrates, which prevents blood sugar from rising too quickly. Using lemon juice or citrus juice instead of vinegar can also achieve these results, and the steamed rice does not have a vinegar flavor, on the contrary, the rice flavor is more intense.

3, add wine steamed rice method

This method is limited to the steam out of the half-cooked rice when used. When you find that the steamed rice is raw, you can use a spatula to shovel the rice, add two tablespoons of rice wine and yellow wine, and then use the fire to cook a little while, the rice is not raw.

4, add some salt

This method is limited to the use of leftover rice to re-steam. Can't eat the rest of the rice to eat again when you need to re-steam it, re-steaming the rice always have a flavor, not as good as the new boiled. If you steam leftover rice, put a small amount of salt water, you can remove the odor of rice.

5, rice cooker gear to choose

Now a lot of brands of rice cooker, only the function of steaming rice has more than one gear, so that many people are at a loss. "Soft" cooked rice taste more water content but will not stick to the teeth, suitable for the use of the elderly at home; "hard" gear cooked rice particles full, suitable for young people to eat.

6, steamed and then simmered for 5 minutes

Generally, when the rice cooker "tripped" on the rice has been cooked, but if this time to open the lid of the rice, you will find that the surface layer of rice is very viscous, and the bottom of the pot is tightly adhered to a layer of potpourri. This layer of potpourri is not only impossible to serve out, but also very difficult to clean. The correct approach is that when the heating switch jumped to the insulation switch, do not immediately pull the plug, so that it is in a state of insulation for 5 minutes, after pulling the plug to let the rice continue to simmer for 5 minutes, so that steamed rice not only taste better, but also not easy to stick to the pot.