Can rice with undercooked grains still be steamed?

Rice undercooked can usually be re steamed. Jiasheng rice is usually caused by insufficient water or improper cooking temperature, which can be improved by replenishing water and extending cooking time. The remedy for undercooked rice is to spread the rice evenly, sprinkle a small amount of warm water, and use chopsticks to poke holes to help steam penetrate. Steam over medium heat for 10-15 minutes. During the steaming process, avoid frequently opening the lid and maintain a stable temperature inside the pot. Using an electric rice cooker can switch to cooking mode, making it easier to cook thoroughly with residual heat. If the surface rice is too dry, it can be covered with wet gauze to prevent moisture loss. Partially unglazed undercooked rice grains can restore their soft and glutinous texture after sufficient heating. When the degree of undercooking is severe or stored for more than 4 hours, rice may breed bacteria and produce an unpleasant odor. If the center of the rice grain turns yellow or emits a sour taste, it is recommended to discard it and no longer consume it. Repeated steaming and cooking can lead to the loss of nutrients such as vitamin B1, and long-term consumption may affect digestion and absorption. The use of aged or improperly stored moldy rice may pose a risk of aflatoxin even after re cooking.

It is recommended to mix rice water in a ratio of 1:1.2-1.5 for daily cooking, soak for 20 minutes before cooking. Selecting fresh rice and ensuring the sealing of the pot can reduce the probability of undercooking. Individuals with weak digestive function and young children should avoid consuming repeatedly heated undercooked rice to prevent gastrointestinal discomfort. If there are multiple instances of undercooking, it is necessary to check the temperature control function of the rice cooker or replace it with a cooking utensil with more uniform thermal conductivity.