How to dry steam rice with a steamer

To use a steamer to dry steam rice, it is necessary to master the techniques of water control and heat adjustment. Steamed rice can retain more nutrients and has a softer texture, making it suitable for people who pursue a low-fat and healthy diet. The key to steaming rice in a steamer is the ratio of rice to water. Wash the rice thoroughly and soak it for half an hour, keeping the volume ratio of rice to water at around 1:1.2. Add water to the steamer until it is about 3 centimeters away from the steaming tray. After the water boils, put it into a container containing rice. Using a bamboo steamer yields better results, as the steam can evenly penetrate the rice grains. Steam on high heat for 20 minutes, then turn to low heat and simmer for 5 minutes. Turn off the heat and continue to simmer for 3 minutes before opening the lid. In special circumstances such as using aged rice or brown rice, it is necessary to extend the soaking time appropriately. Chen Mi absorbs water slowly, it is recommended to soak it for 1 hour in advance. Rough rice is hard and can be mixed with boiling water in a ratio of 1:1.5, allowed to cool, and then steamed. During the steaming process, it is important to avoid frequent opening and inspection to prevent steam loss from affecting the rice's ripeness. If using an electric steamer, pay attention to the power differences of different models and adjust the steaming time appropriately.

When steaming rice in daily life, it can be paired with coarse grains such as sweet potatoes and pumpkins to increase dietary fiber intake. Steamed rice should be taken out and cooled in a timely manner to avoid excessive evaporation of moisture caused by residual heat. Store the remaining rice in a sealed and refrigerated container, and reheat it in a steamer before consumption to restore its taste. By choosing high-quality rice and mastering the correct steaming method, it is easy to make clear and fragrant dry steamed rice.