How to dry the sticky rice?

Most people choose to cook rice in an electric rice cooker, because it is time-saving and convenient, and most electric rice cookers have instructions for use and cooking. When we cook rice, we can see that the ratio is generally 1:1, so that the rice will not be too soft or too hard during the cooking process. So how can the rice be dried if it is sticky?

1. Add some water to the rice, mix it well, cover it and put it in the microwave, high temperature for 3 minutes, the steaming rice is soft,

2. Steam the rice in a steamer and add more water to the bottom of the steamer. Steam it for a while and the steam will rise to the top. The rice will become very soft and delicious.

3. Poke the rice a few times with chopsticks, then inject an appropriate amount of boiling water into the holes. Steam for a few more minutes.

1 What to do if the rice is too sticky

There is actually no good solution to the problem of rice being too sticky, but you can put the rice in the refrigerator for a while to let it harden slightly. Or you can simply add water to the sticky rice and cook it into porridge, which are both good choices.

2 What to do if the rice sticks to the bottom of the pot after steaming

1. Before steaming rice, clean the inside and outside of the pot, especially the outside of the pot and the heating plate at the bottom of the pot, which should be wiped clean with a dry cloth. There must be absolutely no clutter.

2. If you are nearby when the rice is being steamed, you should unplug the power cord when the machine automatically switches off, and let it simmer for more than 10 to 20 minutes by itself using the residual heat.

3. If you are short on time and need to leave for other things, when the rice is cooked and automatically drops off the stove, it will enter the keep warm state for a long time and some of it will stick to the bottom of the pot.

4. To completely solve the problem is a very professional job. You need to adjust the gap between the bimetallic contacts of the insulation circuit and lower the control temperature, generally around 50℃-60℃. This is how I cured my rice cooker.

3. Steaming rice with boiling water is more nutritious

First: Cooking rice in boiling water can shorten the cooking time and protect the vitamins in the rice. Since starch granules are insoluble in cold water, only when the water temperature is above 60°C will the starch absorb water, expand, burst and become a paste.

Rice contains a lot of starch. When cooking rice with boiling water, the temperature is about 100℃ (the boiling point of water). This temperature can make the rice cook quickly, shorten the cooking time, and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating.

Second: Boiling the water can evaporate the chlorine in it and avoid destroying vitamin B1, which is the most important nutrient in rice. The tap water we usually use is disinfected with chlorine. If we use this water directly to cook rice, the chlorine in the water will destroy a large amount of vitamin B1 in the rice. When cooking with boiling water, most of the chlorine will evaporate with the water vapor, which greatly reduces the loss of vitamin B1 and other B vitamins.