How to make rice more fragrant? Cook rice
Before closing the lid, add half a tablespoon of vegetable oil to make the cooked rice oily and translucent, with distinct particles. Chlorine in tap water destroys the B vitamins in rice, so adding 2 ml of rice vinegar before steaming the rice protects the vitamins, while also making the steamed rice soft and fragrant, and slowing down the rate at which the rice becomes rancid in the hot season.
Don't use hot water to wash rice.
Rice is a staple food often eaten by citizens. There are roughly three cooking methods of rice: steaming, stewing, and fishing. Experiments have confirmed that the content of vitamins and minerals in fishing rice is only equivalent to 5% of that of steamed rice, or even less. Using a pressure cooker, rice cooker, or microwave oven to make rice, the nutrients in the rice are better preserved. When cooking porridge with rice, whether it is white porridge, bean porridge, or vegetable porridge, alkali should not be added. Because the loss rate of vitamin B in porridge cooked with alkali is as high as 96%, and minerals are not easily absorbed. Alkali should not be added to cooking zongzi, making bean paste stuffing, etc.
Rice is rich in essential nutrients for the human body and is one of the main grains for the people in our country. To cook with rice, you must first wash the rice and wash the sediment debris mixed in the middle of the rice grains. But if you can't do it, it is easy to make the nutrients on the surface of the rice grains lose with the water when they are washed away. Tests show that after a rubbing and washing of rice grains in water, the protein contained in them will lose 4%, fat will lose 10%, and inorganic salts will lose 5%.
Wash the rice with cold water
Rice should be washed with cold water, not running water or hot water. Water consumption and washing times should be minimized to remove sediment. Rice contains vitamins and inorganic salts, which are particularly easy to dissolve in water. If the rice is washed for too long and the rice is rubbed hard, the surface nutrients of the rice will be lost! And the nutrients of the rice are mainly on the surface. To put it simply, if you want to keep the nutrition of the rice, you must remember when washing the rice: do not wash the rice with running water and hot water, do not rub and stir the rice hard, do not soak the rice in water, and use less water when washing.
After washing the rice, you have to cook it in a pot immediately. After the rice is soaked for a long time, a nutrient called riboflavin in the rice will be lost in large quantities, and protein and fat will also be lost more or less.
The ratio of rice to water should be appropriate.
Before steaming, soak the rice in cold water for 1 hour to allow the rice grains to fully absorb water, which can shorten the heating time and reduce nutrient loss. If steaming white rice, the ratio of rice to water is 1:1.2 to 1.4, and the water is generally 2 to 4 cm higher than the rice. If you add too much water, the rice is too rotten and soft, and there is no taste. If there is too little water, the steamed rice will be too hard and may be sandwiched. If you add coarse grains such as purple rice, sorghum or millet to the rice, you should add more water appropriately, because coarse grains are very "draft".
Drizzle some oil and add 2 ml of vinegar.
Before closing the lid, add half a tablespoon of vegetable oil to make the cooked rice oily and translucent, with distinct particles. Chlorine in tap water has a damaging effect on the B vitamins in rice, so adding 2 ml of rice vinegar before steaming the rice can protect the vitamins, while also making the steamed rice soft and fragrant, and slowing down the rate at which the rice becomes rancid in the hot season. In addition, vinegar has the effect of delaying the absorption of carbohydrates, which can prevent blood sugar from rising too quickly. Substituting lemon juice or citrus juice for vinegar can also achieve the above effect, and can eliminate the stale smell in the rice.
After steaming, simmer for another 5 minutes.
Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid to hold the rice at this time, you will find that the surface of the rice is very thin, and the bottom of the pot is tightly adhered to a layer of pot. This layer of pot not only cannot be filled, but also difficult to clean. The correct way is that when the heating switch jumps to the insulation switch, do not immediately unplug it, let it be kept warm for 5 minutes, and let the rice continue to simmer for 5 minutes after unplugging, so that the steamed rice tastes better and is not easy to stick to the pot.
The rice cooker gear should be selected well.
Nowadays, many brands of rice cookers have multiple gears for steaming rice alone, which makes many people feel at a loss. Generally speaking, the rice cooked in different gears is different. The rice cooked in the "rice" gear has a moderate soft and hard taste; the "quick cook" is also moderately soft and hard, but it can save nearly half the time in speed, which is very suitable for office workers; the rice cooked in the "soft" gear has more water content but will not stick to the teeth, which is suitable for the elderly at home; the rice cooked in the "hard" gear is full of particles and suitable for young people to eat.
