How to make cooked rice that tastes good

Cooked rice can enhance its taste by adjusting the amount of water, heat, and pairing with ingredients. There are mainly five methods: water control, braising techniques, ingredient matching, utensil selection, and secondary processing.

1. Water Control

The ratio of rice to water directly affects the softness and hardness of rice when cooking. New rice has strong water absorption and can reduce water volume, while aged rice requires slightly more water. The recommended rice water ratio for cooking with a regular rice cooker is 1:1.2, while for a pressure cooker it can be adjusted to 1:1. After washing the rice, soak it for 20 minutes to allow the grains to fully absorb water, which can reduce the probability of undercooking.

2. Stewing Techniques

The key is to simmer over low heat after boiling. After the rice cooker trips, continue to simmer for 10 minutes and use the remaining temperature to evenly permeate the water. Traditional open flame cooking requires turning low heat after the water boils, and turning off the heat to simmer when fine steam rises from the edge of the pot. During the cooking process, avoid frequently opening the lid to prevent steam loss from causing the rice to harden.

III. Ingredient Matching

Adding a small amount of oil or acidic substances can improve the taste. Adding a few drops of vegetable oil can make the rice oil moist and shiny, while adding half a spoonful of white vinegar or lemon juice can make the rice grains more distinct. When pairing with miscellaneous grains, pay attention to the differences in water absorption of different ingredients. Red beans should be soaked in advance, while oatmeal can be directly mixed and boiled.

4. Appliance Selection

Thick bottomed cast iron pot is evenly heated and suitable for open flame cooking. The intelligent rice cooker can automatically adjust the heat. The bottom of a clay pot for cooking rice is prone to forming a burnt and fragrant crust, while a glass lined electric rice cooker is convenient for observing changes in water volume. Pressure cooking can shorten the time, but attention should be paid to whether the safety valve is working properly.

Fifth, after secondary processing [SEP], the remaining rice can be heated in a steamer over water to restore its softness. Break up the refrigerated rice before Fried Rice, and add egg liquid to mix well to keep clear grains. When making Congee, cook it slowly in cold water. Rice grains are easier to blossom and release starch.

Daily storage of cooked rice should be sealed and refrigerated for no more than 24 hours. When reheating, sprinkle a small amount of hot water to keep it moist. Choose the season's new rice to cook with a stronger aroma, and different varieties of rice can be mixed to create a new taste. During the cooking process, keep the kitchen ventilated to avoid steam condensation and dripping that could affect the texture of the rice. Regularly clean the inner pot and exhaust holes of the rice cooker to prevent odors from affecting the flavor of the rice.