How to cook steamed rice with undercooked rice

Steamed rice with undercooked rice can be cooked by steaming it back in the pot or simmering it in water. Rice undercooked is mainly related to factors such as insufficient water, improper heat, and differences in rice quality.

1. Return to the pot and steam again

Loosely spread the undercooked rice back into the steamer, sprinkle a small amount of warm water evenly on the surface, cover and steam over medium heat for 10 minutes. Steam permeation can fully gelatinize the central rice grains, which is suitable for local overgrowth. Using a bamboo steamer yields better results and avoids metal vessels causing overheating and burning at the bottom.

2. Add water and simmer

Transfer the undercooked rice to a pot, add hot water in a ratio of 1:5, cover with low heat, and simmer for 5 minutes. Secondary absorption of moisture can soften the hard core, suitable for undercooked rice with overall hardness. Be careful to use a non stick pan and stir continuously to prevent clumping at the bottom.

3. Microwave Heating

Spread rice flat in a microwave container, cover with wet kitchen paper, heat on medium high heat for 2 minutes, then stir and repeat until fully cooked. Microwaves can rapidly vibrate water molecules to generate heat, making them suitable for quick remediation of small amounts of rice. Heating should be done in stages to avoid local overheating.

4. Match with stewing

stew the raw rice and stock ingredients together, such as making Little pan rice or soup soaked rice. Continuous heat transfer in liquid media can completely soften rice grains and enhance their flavor. It is recommended to choose durable indica rice to avoid excessive softening and rotting of japonica rice after prolonged stewing.

5. Pre treatment remedy

Soak the washed rice for 30 minutes before steaming to allow the starch granules to fully absorb water. When steaming, the amount of water should be less than 1 centimeter below the rice surface. Bring to a boil over high heat and reduce to medium low heat for 15 minutes. The use of an electric rice cooker allows for the selection of a precision cooking mode, reducing human error in controlling the cooking temperature.

To prevent undercooked rice, attention should be paid to controlling the ratio of rice to water. If the water absorption rate of new rice is low, the amount of water can be appropriately reduced, while for aged rice, an increase of 10% in water usage is required. Avoid frequent opening of the lid during the steaming process, as steam leakage can cause a sudden drop in temperature. Choosing pots with good sealing properties makes it easier for short grain rice varieties such as Northeastern rice to be evenly heated. If the phenomenon of undercooking occurs repeatedly, it is recommended to check the sealing strip of the steamer or replace the cookware with a more evenly heated one. After cooking, the rice should be promptly loosened to dissipate heat and prevent the bottom from becoming hard due to residual temperature.