How to steam rice so that it is not hard or soft, and the grains are distinct?

First of all, rice is a kind of home-cooked rice, in fact, everyone will make it, by the way, it is to wash the rice, discharge it in the rice cooker, then add water, press the cook button and wait to eat.

But there are still some tricks on how to make the rice not soft or hard, and the grains are clear.

Tips for steaming rice:

1. Rice washing. First of all, in the process of washing rice, there is no need to rinse with running water, pour the rice into the basin and wash it 1 or 2 times by hand stirring, and then remove the more obvious dust, and then gently scrub it with your hands.

Because the rice is washed too many times, some nutrients in the rice will be washed away.

Generally, ripe rice needs to go through a series of processing before it can become the rice we eat.

And the rice we buy now is after this series of processing.

When we wash rice, the cloudy water is not rice bran, but the powder adheres to the rice grains during polishing, and this is the part that we wash off.

On the other hand, if the rice is not washed cleanly, the powder still adheres to the rice, and the steamed rice may become sticky.

2. The choice of water when steaming rice.

If possible, it is best to choose purified water or mineral water, as the steamed rice will taste better.

If you add coarse grains such as purple rice, sorghum or millet to rice, you should add more water appropriately, because these coarse grains are very "draught".

3. The amount of water used when steaming rice.

In fact, the amount of water used to steam rice has a lot to do with the softness and hardness of the rice. If too much water is added, the rice will stick into a lump; If there is less water, then the steamed rice will either be sandwiched or too hard.

Generally, only by adding an appropriate amount of water, so that the steamed rice can not be soft or hard, and the grains are distinct.

Usually the ratio of rice to water is 1:1, which means that the amount of water is the same as the amount of rice.

However, different varieties and different origins of rice have different water absorption rates, so they should be adjusted appropriately.

Of course, everyone's preferences are different, so the taste of the rice is also different.

4. When steaming noodles and rice, add a little white vinegar and cooking oil.

When steaming rice, you can add a few drops of white vinegar so that the steamed rice will be crystal clear.

Add a few drops of cooking oil, and the steamed rice will look more oily and taste better.

Summary. Generally, how to steam rice, of course, is also according to your own taste, because some people like to eat soft, some people like to eat hard, so you can say according to your own preferences.

Cook and let simmer for another 10 minutes. In this way, the rice can be thoroughly ripened and has a good taste.

When steaming rice, be sure to pay attention to the ratio of rice to water. The water is twice as much as the rice, so that the rice can be steamed without being hard or soft. And the grains are clear and very delicious.

Keep the ratio of rice to water at 1:1, and pay attention to the heat and steaming time.

The rice is too soft, you can uncover the lid and steam it again for a while to let the excess water evaporate.

The best way to remedy this is to use vapor volatilization to reduce the moisture in the rice. The specific method is to open the lid of the pot, turn the rice soft while it is hot, let the air fully contact with the rice, let it dry for about ten minutes to evaporate the water vapor, then cover the lid and continue to steam, repeat many times.

Correct measurement of the amount of water added. If steaming white rice, the ratio of rice to water is 1, and it is more appropriate for water to be 2 4 cm higher than rice. If coarse grains such as purple rice, sorghum or millet are added to the rice, more water should be added appropriately, because coarse grains are very "watery".

It is generally recommended that the rice should not be washed for a long time, and it can be gently washed 2 times to avoid the loss of rice nutrients. If you wash too many times, it will also affect the taste of the rice. Such a conventional approach, the rice must not be delicious, there are still a lot of skills in steaming rice, the following Brother Qi shares 4 tips for steaming rice, friends can try, the same rice pay attention to these 4 points, it will definitely be different, the grains are clear, fragrant and delicious, like friends to take a look.

When we wash rice, the cloudy water is not the rice bran, but the powder adheres to the rice grains during the polishing process, which is the part we wash off. Conversely, if the rice is not washed cleanly, causing the powder to stick to the rice, the steamed rice may become sticky. The first gear, famous rice.

Not to mention more than 20 pieces of rice, it is not eaten by ordinary people, and they are reluctant to eat it. 5-10 pieces of rice is very good, the most is like Wuchang rice flowers, 10 pieces are easy to buy, a few pieces are easy to buy, but you have to be able to pick. In general, eat rice of this grade.

He said two sentences: the first sentence is: the secret of steaming rice, the first is water, the second is water, and the third is water; The second sentence is:

Although everyone likes to eat different types of rice and slightly different aromas, the requirements for rice are quite consistent on a large level, basically requiring rice to be moderately soft and hard, not sandwiched and not sticky, with clear grains, shiny rice grains and the fragrance of rice.

Add a little salt or peanut oil to the pot, remember that the peanut oil must be cooked and allowed to cool before pouring into the pot, at this time, plug in the electricity and start steaming. The steamed rice is crystal clear, plump, and fragrant.

First of all, when steaming rice, you must first wash the rice with water, and then when preparing the steamed rice, you must pay attention to the ratio of rice to water, and then you must reach the ratio of 2:3.

When steaming rice, put a small amount of oil in it, and some table salt, salt has a good taste removal function, and oil can make the rice distinct, because this is the method I have used, this method is very effective.

When steaming rice, be sure to put more water on it, because in this way the steamed rice can be very clear and delicious.

If you want the rice to be steamed and crystal clear, you can soak it for a short time before cooking, and after cooking, do not immediately remove the lid of the pot, you can simmer it for a while, so that the cooked rice is more delicious.

Choose rice, this is the key to delicious rice to choose Northeast rice or other places rice fragrant new rice, rice is rich in oryzanol, starch, protein and other vitamins, help digestion, beauty, blood pressure and other benefits, choose rice grains long and full, less broken rice, smell of rice without peculiar smell, grasp in the hand with rice bran, chew in the mouth and feel sweet is good rice; Choose a pot, decide the cooking method, generally use a rice cooker to cook rice called white rice, you can also use a steamer steaming method, choose a casserole with vegetables and meat called claypot rice, the pressure cooker will simmer for about 8 minutes.

That is, do not boil too much water, because the cooked rice will be too sticky and will not form a grainy feeling.

Before steaming the rice, you can drip a little oil into the pot, so that it will be very crystal clear and look translucent when steamed.

If it is cooked white rice, the ratio of rice to water is: In general, water is 2 4 inches higher than rice is more appropriate. If you add coarse grains like purple rice, sorghum, or millet to your rice, you should add more water appropriately because the coarse grains are "dry".

It is mainly planted in Heilongjiang Province, Jilin Province, Liaoning Province and other regions. Planted on the fertile black soil, it absorbs sufficient mineral elements, and its unique location advantages ensure the high quality and taste of Northeast rice. Rice is a home-cooked meal.

If it's simple, anyone can do it. Wash the rice, remove the rice cooker, add some water, press the cook button, and wait for dinner. But there are some tips to make the rice better, not soft or hard, with light particles.

Rice must not be tasty. For rice steam, there are still many skills. Ziggy then shared four tips for steaming rice.

Friends can try. For the same type of rice, pay attention to these four points. It will definitely be different.

Of course, it's fragrant and delicious. When we wash rice, the muddy water is not the rice bran, but the powder adheres to the rice grains during the polishing process, which is the part we are going to wash. Conversely, if the rice is not washed well, causing the powder to adhere to the rice, the cooked rice will become sticky.

Cast iron. First cast iron, then cast iron, then copper, aluminum, and steel. Now they have become high-tech products, mixed with metal materials, store heat, non-stick and stainless steel.

Of course, iron pots are still in use, and most of them are restaurants.

Especially when there is a lot of water, the rice** will be more sticky and more like porridge. By trying to reduce the moisture in the see (if it could evaporate the effects of light particles), I found that it was often mixed with raw rice, and the sabor was dry and hard, difficult to digest, and easily upset my stomach. However, although the rice is cooked at home, it needs steam, but it needs to be hard, not soft.

It also makes the beans clean and non-sticky, so this time we'll go into detail about the rice. Depending on the amount of cooking, add white vinegar and cooking oil to the water before cooking. In this way, the cooked rice particles are round and clear, the rice is fragrant and pleasant, the light and color are good, and there is no need to worry about the vinegar taste.

Vinegar can keep nutritious rice for the new gauge.

First of all, we must choose good quality rice for stewing, and then have an appropriate amount of water, not too much, not too little, after mastering this ratio, you can steam the rice with clear grains and crystal clear.

First of all, choose some good Northeast rice, add some cold water and then add some vinegar when steaming rice, so that the steamed rice is clear and crystal clear.

If you want to steam the rice, you can add some vinegar and cooking oil, so that the steamed rice will be distinct, crystal clear, and very delicious and beautiful.

Soak the rice in advance, put it in the pot with hot water, drop a few drops of oil, and the ratio of rice to water is 1:2, and you can make rice with clear grains.

You can drop 2 or 3 drops of sesame oil during the steaming of rice, so that the steamed rice will have distinct grains, and the rice grains are also very beautiful.

To steam rice, the rice should be washed first, and the number of times should not be more than 3 times.

Next is steamed rice. Remember that when boiling rice, do not put it directly into the pot to cook, and soak it for 1 hour before this step, so that each grain of rice can absorb enough water, and the rice grains will become very elastic, and the steamed rice will look more shiny, and when soaking, use cold water to soak.

There is also a very practical tip to cook rice with boiling water when cooking rice, because the rice boiled in boiling water will taste softer and more fragrant.

In addition, the ratio of water to rice is generally 1

After adding water, you should pour a little white vinegar, the purpose of adding white vinegar is to make the rice boiled more soft, and then drop a few drops of cooking oil, so that the rice is soft and delicious, and the grains are clear and nutritious.

If you wash the rice more than 3 times, do not rub it vigorously, if it is more than 3 times, the nutrients in the rice will be lost a lot, so that the aroma of the steamed rice will also be reduced, remember to rinse it with cold water.

After washing, soak the rice in cold water for half an hour, just leave it alone, similar to beans, so that the rice grains can fully absorb the water, and the grains are clear when steamed.

The ratio of rice to water should be 1:12. Although we all understand this ratio, it is not easy to operate, you can use your fingers to measure a amount, and the water should not exceed the first joint of the index finger.

Many people will ignore this, and even do not have this habit, even if you use old rice, you can also steam the taste of new rice, after the first three processes are done, add a small amount of peanut oil to the pot, and the steamed rice, the grains are crystal full, and the rice is fragrant.

Prepare the ingredients: rice, water, refined salt, white vinegar.

1.Start by preparing a bowl of Wuchang rice and pour it directly into an empty basin. Put it in clean water and wash it twice, there is a lot of dirt on the surface of the rice. Therefore, when we steam rice, we must remember to wash it in advance, and the number of times is not too much, only two times.

2.After the rice is washed, pour out the excess water from it. This rice washing water is a good nutrient for watering flowers or washing hair.

3.To steam the rice with distinct grains, you only need to add two-thirds of the water to a bowl of rice. The ratio of rice to water does not need to be much, generally.

If you want the steamed rice to be soft and glutinous, you can do it. The elderly and children are more suitable for the last ratio.

4.Once water and rice are in the pot, do not immediately put it in the pot to steam. Let the rice soak in clean water for 20 minutes to allow the rice to absorb enough water. The steamed rice is soft and sweet.

After a few minutes, the rice was already soaked. Then add three grams of refined salt and half a spoonful of white vinegar to it. Putting these two things in the rice will make the rice even more delicious. Finally, press the cook button and steam for 25 minutes.

After a few minutes, the rice automatically jumps from the cook button to the keep warm button. At this time, do not open the lid immediately and let the rice keep warm in the warming room for ten minutes. The rice cooked in this way can ensure that the grains are clear and non-sticky.