Is black rice still hard when cooked, and how long does it take for black rice to be cooked?

If the black rice is cooked and hard, it may be that the water is added less when boiling, or it may be that the cooking time is not enough to cause the black rice to be not cooked thoroughly, it is generally recommended to add water in accordance with the ratio of 1:3 when boiling black rice, and the cooking time is about 1-2 hours.

Black rice is a very nutritious and nourishing food, and people often use it to replenish vitality. For example, after giving birth, people love to use black rice to recuperate, such as postpartum weakness, recovery from serious illness, and daily life to maintain the body. However, because black rice has a hard texture and its initial skin is very thick, if you cook it in the wrong way, it will taste very hard and not soft at all, and the taste is quite bad.

Before making black rice, whether it is porridge or dry rice, we have to soak the black rice in clean water for one night before taking it out and cooking it. At the same time, during the cooking process, the rice should be boiled over high heat, then simmered over medium heat, and finally changed to low heat and cooked slowly. After this cooking method, the black rice is soft and crispy, and it is very delicious.

When cooked, it is not hard, and it blooms like rice. You can soak it in advance before cooking, or it can be easier to cook by using an electric pressure cooker. Cooking on the gas stove can be soaked first and then cooked.

Black rice is cooked in the same way as millet, but in a different color.

Cook for half an hour to cook.

Ingredients: 50g of rice, 25g of black rice, appropriate amount of water.

1. Take one-third of the black rice and two-thirds of the rice.

2. Wash the black rice and rice.

3. Drain the water.

4. Add an appropriate amount of water and soak for half an hour.

5. After half an hour, press the cook button to start cooking.

6. The black rice is cooked.

7. Serve.

1. Black rice is difficult to boil, it is recommended to soak it for a day before cooking, and the ratio of black rice to water is generally 1;

2. When cooking, it is best to open the lid of the pot and let the rice roll freely, otherwise it will overflow with purple-black water everywhere;

3. After the water does not overflow, turn to the lowest heat and simmer slowly, simmer for about 20 to 30 minutes, and the cooked black rice porridge is rotten and fragrant!

The practice of black rice health porridge.

First, the materials. Ingredients: 80 grams of black rice, 30 grams of black beans, 10 grams of soybeans, 20 grams of peanuts, 10 grams of red beans, 18 longans.

Excipients: 3 red dates, 5 grams of wolfberry.

Second, the practice. 1. Prepare ingredients: black rice, black beans, soybeans, peanuts, red beans, red dates, wolfberries;

2. Soak the red dates and wolfberries in water for a few minutes, and wash the rest of the ingredients;

3. Wash the jujubes, cut them into strips with kitchen scissors, and remove the jujube kernels by the way; Drain the wolfberries and set aside;

4. Put all the ingredients into the rice cooker liner;

5. Pour in an appropriate amount of water; The amount of water is located at 6cup;

6. Put the inner bowl of the rice cooker into the rice cooker, turn on the power supply, and start the "multigrain porridge" program for 3 hours;

7. Remove the shell of the longan, soak it in water for a few minutes, and drain the water;

8. When there are 25 minutes left in the "multigrain porridge", put in the longan; Close the lid and continue cooking;

9. When there are 5 minutes left in the "multigrain porridge" time, put in the wolfberry, close the lid, and wait for the "multigrain porridge" to cook;

10. After the program is over, the [Black Rice Health Porridge] is ready; If you like sweet porridge, you can put some rock sugar when cooking porridge; I like the original, so I didn't put sugar.

Black rice is not easy to cook because it has a hard seed coat on the outside. Black rice that is not cooked is not easily broken down by stomach acid and digestive enzymes, which can cause acute gastroenteritis and indigestion.

When eating black rice, wash the rice with water, add 5-7 times of warm water and soak for 1-3 hours, and then mix with white rice with a dosage of 1 3, and simmer for 2 hours or cook in a pressure cooker for more than 30 minutes.

If an appropriate amount of rock sugar, red dates, ginkgo seeds, white fungus, walnut kernels, peanuts, etc. are added to the black rice, the nutritional value is higher, and it is a good tonic for all seasons.

1. Unsoaked.

The black rice is very hard when steamed, most likely because it was not soaked before steaming. First of all, wash the black rice, soak it in warm water of about 50 degrees, and then cover the lid and put it in the refrigerator for 24 hours after the water temperature cools, so that the steamed black rice is softer and glutinous.

2. Unsimmered. After the black rice is steamed, do not take it out immediately and eat it, cover it and continue to simmer for 15 minutes, which will make the black rice more fluffy and softer and glutinous.

Cooking method. Black rice is not refined like white rice, but is mostly brown rice after hulling.

This coarser black rice is suitable for cooking porridge. Soak the porridge before cooking to fully absorb the water. The water used to soak the rice should be boiled with the rice to preserve the nutrients in it. It can also be made into dim sum, glutinous rice balls, rice dumplings, bread, etc.

Generally, black rice is shiny, the size of the rice grains is uniform, there are few broken rice, bursting loins (cracks on the rice grains), no insects, and no impurities. The color of inferior and inferior black rice is dull, the size of the rice grains is uneven, the fullness is poor, there are many broken rice, there are insects, there are lumps, etc.

For dyed black rice, because the black color of black rice is concentrated in the cortex, the endosperm is still white, therefore, consumers can scrape off all the outer cortex of the rice grains to observe whether the rice grains are white, if not, it is very likely to be artificially dyed black rice.

In the past, when I was cooking, I often put too much rice, and the cooked rice was sandwiched raw (undercooked), and there was no way to continue cooking, so the following remedies hope to help you:

All sandwiched raw (uncooked):

If the cooked rice is all raw (undercooked), use chopsticks to make holes in the rice evenly, and the holes must go straight to the bottom of the pot so that the heat can penetrate the whole pot of rice, and finally add some warm water to simmer again.

If the cooked rice is only the surface sandwich (uncooked), then turn the surface sandwich (undercooked) rice to the middle, add a little warm water and simmer for a while, the amount of water added should be determined according to the amount of the raw (uncooked) part of the rice, and the surface sandwich (uncooked) is more to add more water, otherwise add less water, and at the same time you can use chopsticks to pierce a few holes, so that the effect will be better.

If you are not sure how much raw (undercooked) rice you have, turn over the whole pot of rice, turn the raw (undercooked) part of the surface to the middle, add some warm water and continue to simmer.

Add 2 to 3 tablespoons of rice wine to the rice and stir well before continuing to cook, which can also eliminate the phenomenon of pinching (undercooking), not only the rice is cooked thoroughly, but also has the fragrance of rice wine, which makes it more delicious to eat.

Caution: Allergy to alcohol.

people can't use this method.

If there is no rice wine, you can also add rice wine, rice and rice wine according to the ratio of 100:1, pour rice wine into the rice, and simmer until the smell of rice wine volatilizes, so that the rice is cooked, and the taste of wine is gone.

Tips:

What should I do if the rice cooker often makes raw (undercooked) rice, and if you use the rice cooker to cook rice for a long time, it will often appear half-cooked and half-cooked, why is this? This is mainly because the bottom of the inner pot is not heated evenly enough, at this time it is necessary to remove the debris at the bottom of the inner pot, such as fallen rice grains or other sundries, so that the bottom of the inner pot can be matched with the electric hot plate, you can also remove the hot plate to try whether it is consistent with the bottom of the inner pot, spread a layer of 2-5 mm thick rubber on the table, put the inner pot upside down on the table, and then buckle the electric hot plate on the bottom of the pot and rotate left and right to observe, you will know whether it is a match, if you feel that it does not match, you have to change the inner pot pot, Or buy a new rice cooker.

Rice sandwich (undercooked), it may also be that the amount of water added is too small, cooking rice should be based on the amount of rice to add water, generally add water to be a finger knot higher than the rice, really will not grasp the amount of water, just add water in strict accordance with the scale marked on the rice cooker.

If it is raw (undercooked), it is necessary to simmer it again, and the simmering time can be slightly longer, so as to ensure that the rice is cooked thoroughly.

If the black rice is not fully steamed, it can be steamed with water. You can also use some pressure cookers or steamed rice to cook, so that the rice will be easier to cook, and generally it can also reduce some time.

A dish of black rice recipe

Spare ingredients: 150 grams of black rice, 150 grams of white rice, appropriate amount of water;

Production process: In the first step, prepare the required amount of black rice and white rice respectively, wash the black rice in advance, then add clean warm water again, soak for 1-2 hours, and then soak it well;

In the second step, mix it together with the washed white rice, put it in the inner bowl of the rice cooker, add water 2 cm higher than the rice, put it into the pot, add the lid, start the program and start steaming;

The third step is to master according to the usual time of steaming rice, if you like to eat sweet potatoes, you can also prepare some sweet potatoes in advance and put them in the pot to steam together, you don't need to take care of them in the process, you can do something else;

Step 4: After the black rice is steamed, you can turn off the heat, remember not to take it out directly, add the lid and simmer for 15 minutes, and when it is done, you can put the finished black rice in a bowl;

In the fifth step, the steamed black rice is very soft and glutinous, and it is naturally sweet, so you can start enjoying it with some ingredients according to your personal preference.

Summary: Black rice was also a good health product for the royal court in ancient times, because black rice is extremely rich in nutrients, and black rice is very helpful for strengthening the spleen, nourishing yin, brightening the eyes and invigorating blood, etc.

Cook for half an hour to cook. Here are the steps to cook black rice:

Ingredients: 50g of rice, 25g of black rice, appropriate amount of water.

1. Take one-third of the black rice and two-thirds of the rice.

2. Wash the black rice and rice.

3. Drain the water.

4. Add an appropriate amount of water and soak for half an hour.

5. Half an hour later, press the rice button to start cooking Sun Qingpei's rice.

6. The black rice is cooked.

7. Serve. <>

No. When the black rice is cooked, it is soft to touch with your hands, and it is relatively swollen on the outside, and the grains are full, and it will not be hard. If the black rice is hard when cooked, it may be that too little water is added when cooking, or it may be that the black rice is not cooked thoroughly due to insufficient cooking time, it is recommended to add water in the ratio of 1 to 3 when cooking black rice, and the cooking time is about 1 to 2 hours, if you are using a casserole, you can appropriately extend the time of cooking black rice.

No. If the black rice is cooked and hard, it may be that the water is added less when boiling, or it may be that the cooking time is not enough to cause the black rice to be not cooked thoroughly, it is generally recommended to add water in accordance with the ratio of 1 to 3 when boiling black rice, and the cooking time is about 1 to 2 hours.