How to make rice that is soft and fragrant

The key to making soft and fragrant rice lies in the rice water ratio, soaking time, and heat control. There are mainly five key steps: rice selection, rice washing, soaking, water quantity, and rice stewing.

1. Rice Selection

Choose fresh and plump glutinous rice or Northeastern rice, which have moderate starch content, moderate viscosity, and rich aroma when cooked. Avoid using aged or broken rice, as aged rice can easily turn yellow and lose its flavor, while broken rice can affect the taste. When purchasing, you can observe whether the rice grains are intact, transparent, and have a natural fragrance.

2. When washing rice [SEP], gently stir with cold water 2-3 times. Excessive scrubbing will result in loss of surface nutrients. Quickly pour out the turbid water for the first time, and then rinse with running water until the water is clear. If you want to enhance the aroma, you can add a little salt or two drops of cooking oil to the rice washing water to help the rice grains absorb moisture.

3. Soak

Soak for 20 minutes in summer and more than 30 minutes in winter to allow the rice grains to fully absorb water and expand. After soaking, the starch structure inside the rice becomes loose, making it more evenly heated during cooking. If time is tight, the soaking time can be shortened with 40 degree water, but the water temperature should not be too high to avoid damaging the rice aroma.

4. Water Quantity

A conventional rice cooker can reduce the water content by 5% when adding water up to the height of one finger on the surface of the rice. When cooking in a clay pot, it is best to have the water surface 1.2 centimeters above the rice surface. When cooking mixed grain rice, an additional 10% of water is required. insufficient water can lead to overgrowth, while excessive water can easily cause gelatinization.

5. After cooking, immediately turn off the power and use a rice spoon to loosen the rice before simmering for another 10 minutes to allow excess water vapor to evaporate. Traditional firewood stoves can be heated by pouring a small amount of water along the edge of the pot and using steam to soften it. Keep the lid tightly sealed during stewing to avoid the loss of aroma. If you like a smooth texture, you can add half a teaspoon of lard before cooking.

For daily cooking, try pairing it with miscellaneous grains to enhance its nutritional value, such as adding 10% brown rice or millet. It is recommended to consume cooked rice within 2 hours, as prolonged insulation can lead to the loss of vitamin B1. Leftover food should not be refrigerated for more than 24 hours. When reheating, sprinkle a small amount of water and cover it with plastic wrap in a microwave oven to restore the taste. Attention should be paid to diabetes patients to control their rice intake in a single time, which can be matched with high dietary fiber vegetables to balance blood sugar.