Cooking

Overview

It seems that I haven’t tried cooking rice by hand in many years. I control the taste of the rice through the firepower, water volume and temperature. I listen carefully to the buzzing sound coming from the pot, adjust the heat, and wait for a pot of sticky, fragrant and glutinous rice to come out of the pot. Don’t worry, let it simmer for a while, it will be ready in a while.

Tags

• staple food
• home cooking
• old man
• lunch
• rice
• water

Ingredients

Steps

1. 1 Rice washing: water is added to the rice grains.

   

2. 2 Gently rub the rice grains in water to remove the fine powder adhering to the surface of the rice grains.

   

3. 3 Repeat several times until the rice water is almost clear.

   

4. 4 Cooking rice: Drain the washed rice, put it into a pot, and inject 1.1 times the volume of rice with water (general ratio, the amount of water injected can be adjusted according to the packaging recommendations).

   

5. 5 Uncover and heat over medium heat until boiling.

   

6. 6 Stir once when the pot is bubbling.

   

7. 7 After stirring, cover and turn to the lowest heat (the smallest heat that can be adjusted on the stove). Cook for 5 minutes, stir once, and cook for another 5 minutes. (After 10 minutes, the buzzing sound in the pot will be smaller and faster. You can open the lid a small slit to check whether the water has dried up.) Wait for the water to collect in the rice grains, turn off the heat, and simmer for 10 minutes.

   

8. 8 After 10 minutes, open the lid and stir thoroughly, wipe away the condensation water on the lid, then cover and simmer for 5 minutes. (Simmering rice several times can ensure that the bottom layer of rice grains is white and not yellow, and the texture of the whole pot of rice grains is consistent)

   

9. 9 Then...you can try it!