Put a steamer in the pot. Or a shelf will do. Pour water into the pot, and the water should not exceed the height of the shelf. Put the rice in a porcelain basin or bowl. Put it on the shelf. Cover the pot. The steam of boiling water will steam rice.

Wash the rice (twice) and add water. It is important to add water because the temperature of the pot is not easy to master. Rice average 1: 1.5? If the rice is dry, it is 1: 2. Because of its strong water absorption, heat it up with high fire first, and then turn it over with low fire for a few minutes to prevent uneven heat. It will be ready in 20 minutes.

Steaming: Wash the rice and put it in a container. This container should be made of iron. Just add water minus 1: 1: 1.5, because there will be water in the steaming process, so it can't be too much. After the water is boiled, it will take 30 minutes.

Boiling water in an iron pot is faster and the heat transfer effect is particularly good, so the temperature at the edge of the pot will be particularly high, so the rice near the bottom of the pot will be easier to stick to the pot; Add more water to prevent the bottom of the pot from burning. The water in the pot begins to boil, and the water may overflow. At this time, take a spoon to scoop out the excess water, leaving only enough water for cooking. After cooking for a period of time, tilt the pot before cooking, and then tilt the pot to another position after cooking for a period of time, so that every part of the pot can be cooked evenly for many times, and the rice smells good.