Why is there black on every piece of steamed rice?

From the point of view of the ingredient list, the reasons why steamed rice has black on each piece of rice may be:

1.It may be that natural compounds in rice grains such as polyphenols and oxidases have oxidized during cooking, causing the rice to turn black.

2.Problems with the quality of the rice itself may also cause the steamed rice to be darker in color.

From the point of view of the production steps, the following steps may affect the color of the rice:

1.Before cooking, open the exhaust valve on the lid of the electric pressure cooker a little, and add more water when cooking the rice to prevent the pressure in the pot from being too high, so that the rice will not turn black.

2.If you are using a new electric pressure cooker, something that comes off the liner may cause the rice to turn black. In this case, you can cook it several times before using it so that the contents of the inner tank will not fall off.

3.Try adding a little more water and making the time a little longer so that the rice will be softer and look whiter.

4.If you are using a stainless steel liner, you can replace it with a coated liner. Note that the inner liner of the pot cannot be washed with a steel wool ball, which is easy to scrape off the inner coating of the electric pressure cooker, causing the rice to become mushy and black during the practice.

5.If none of the above methods can solve the problem of black rice, you can contact the merchant for a return.

The blackening of the steamed rice may be due to poor heat control, and the phenomenon of cooking paste may also be caused by a certain amount of contamination of the rice itself, so it is not recommended to continue to eat at this time, and the cooking must pay attention to accurately mastering the correct method, so that the cooking will meet the requirements of norms and safety.

There are two possible reasons:

1. It is the natural reason for rice, which is not dried when it is sunburned, which leads to changes in the internal structure of rice and pigmentation, which causes it to turn black when cooking.

2. It is a man-made reason, some unscrupulous manufacturers, buy moldy rice, in order to obtain violence, old moldy rice and white ash, spices, post-processing, special polishing machine polishing, when the latest rice **, such rice from the appearance, brighter than the general rice, but also more fragrant, when eating will be exposed.

Cooking skills annihilation:

Press the rice cooking switch, don't pull out the power when you jump to the heat preservation and know the change to a high level, don't open the lid, let the heat preservation state simmer for another 10 minutes, so that the cooked rice is the most delicious, and it is fragrant, non-sticky, and it will not be sticky.

The scale tells us how much water we put in a few cups of rice. If it's 2 cups of rice and water, add it to the 2 position, and so on. In this way, the rice softness changes very little.

On the one hand, it is the reason for rice, on the other hand, it is the reason for water, if the rice cooker is pressed by the ratio of 1:, it should be just right, not soft or hard.