| A. |
At first, select good rice:
The rice with good transparency, white center and belly, fine appearance, low protein, low amylose and a proper amount of water is worthy of the name of good one. If measured by a taste analyzer, it is absolutely fine rice as long as the taste value exceeds 74 points of the standard rice. |
| B. |
Wash rice:
Pour out the water with light and quick movements within two minutes. Repeat it twice or three times. |
| C. |
Add water:
The proportion of rice and water is 1 to 1.1 cupful of water for a cupful of rice. As for brown rice, it is 1.3 to 1.5 cupful of water for a cupful of rice. |
| D. |
Water quality must be good:
Use the water that has been taken care of like mineral water instead of tap water. |
| E. |
Soaking:
Soak white rice in the water for 30 minutes before cooking, one hour for brown rice and four hours for sticky rice. |
| F. |
Additives:
A bit of salad oil or salt or lemon juice can be added in when cooking to improve its chewing texture. |
| G. |
Leave the heat in the pot:
Leave the heat in the pot for 20 to 30 minutes when the rice is done before uncovering the lid. |
| H. |
Stir the rice thoroughly:
Stir the rice thoroughly after it is done to avoid having rice lumps. |
| I. |
Allow it to cool down:
If you have time, please remove the lid and lay a clean towel over the pot for 20 minutes for the purpose of absorbing the steam. Following the steam absorbing, the fragrant and deliciously chewy rice is finally done. |
| J. |
Rice preservation:
If the rice is to be left in the rice cooker, it is best not to exceed 10 hours.
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