How to make delicious rice

The key to making big rice delicious lies in the ratio of rice to water, soaking time, and temperature control. There are mainly methods such as selecting high-quality rice, soaking thoroughly, precise water quantity, braising techniques, and pairing with auxiliary materials.

1. Select high-quality rice

Select fresh and plump japonica or indica rice. The japonica rice has moderate viscosity and is suitable for daily consumption. The indica rice has a soft taste and is suitable for Fried Rice. Avoid using products with high rates of aged or broken rice. Fresh rice has high starch activity, and the cooked rice is sweeter. Observe whether the rice grains are evenly transparent and have a natural fragrance when purchasing.

2. Fully Soak

After washing, soak for 20-30 minutes to allow the rice grains to absorb water and expand. In winter, it can be extended to 40 minutes. Soaking can make starch gelatinization more uniform, shorten cooking time, and reduce undercooking. Note that the soaking water should completely cover the rice and flour, and the water temperature should be at room temperature. Excessive soaking can cause the rice to become sticky.

3. Accurate Water Quantity

Conventional rice cookers use a water ratio of 1:1.2 meters, and new rice can be reduced to 1:1.1. Finger measurement method refers to a finger joint that is one meter above the water surface. Northeastern rice requires slightly more water, while Thai fragrant rice requires less water. The proportion of special rice for cooking Congee can be adjusted to 1:8, and the hardness can be adjusted according to the individual taste.

4. Stewing technique

After boiling, reduce the heat and simmer for 15 minutes. Turn off the heat and simmer for another 5 minutes to let the remaining heat penetrate the rice core. Using thick bottomed cookware can avoid sticking the bottom, and do not frequently open the lid halfway. Traditional firewood rice requires constant observation of the heat, while modern rice cookers can choose the precision cooking mode. After cooking, use a rice spoon to loosen and dissipate heat to avoid clumping.

5. When cooking with auxiliary ingredients [SEP], a small amount of cooking oil can be added to make the rice oily and shiny, and adding lemon juice can make the rice grains distinct. Seaweed, corn kernels and other ingredients need to be processed in advance, and preserved meat ingredients should be spread on rice flour and cooked together. Coarse grain rice needs to be soaked in advance and the amount of water adjusted, while beans need to be cooked before mixing with rice.

It is recommended to use an electric rice cooker with a graduated line for daily cooking to reduce errors. Different varieties of rice need to adjust parameters separately. Cooked rice should be eaten as a meal, and overnight rice should be refrigerated and kept moist when reheated. Pairing with light dishes can highlight the original aroma of rice, while heavy flavored dishes are suitable for balancing the taste with slightly harder rice. Long term consumption can rotate rice from different origins to obtain diverse nutrients, and rough rice can be consumed 2-3 times a week to supplement dietary fiber.