1, do not wash rice too often.
You don't need running water to wash rice. Just wash it in the basin once or twice. Washing too many times will also affect the taste of rice.
Step 2 pay attention to the amount of water
Don't care too much about water when cooking, because it will make the cooked rice noodles taste too soft or too hard, so if you want to avoid this situation, you need to predict the water quantity well. When cooking, it is best to control the ratio of rice to water at 1: 1.2 ~ 1.4, generally speaking, a height of about 2 to 4 cm is enough.
3. Cook immediately.
If the rice cooker is kept warm, the rice noodle is cooked. Many people like to turn on the rice cooker to fill their meals at once. Many people will have a thin surface layer of rice, and the bottom of the pot will be tightly attached to a layer of rice crust, which is not only difficult to support, but also difficult to clean. Be sure not to open or unplug the socket immediately, and keep the temperature for 5 minutes, so that the rice will taste better and will not stick to the pot.
The historical origin of rice:
The appearance of rice can be traced back to porridge. Because the requirement of controlling the amount of porridge water is lower than that of rice, the ancients in China gradually mastered the cooking effect of different amounts of water and developed fuller rice.
Because the modern grinding technology is more and more advanced than in ancient times, the rice people eat has gradually changed from brown rice to white rice, and even white rice such as unwashed rice has appeared, but all kinds of nutrients stored on the surface of brown rice, that is, rice bran, have been lost, leaving only sugars such as starch, which has also led to the rise of modern cases. Rice is China's favorite staple food, even in East and Southeast Asia. It is steamed or stewed with rice and appropriate amount of water.