||At first, select good rice:
The rice with good transparency, white center and belly, fine appearance, low protein, low amylose and a proper amount of water is worthy of the name of good one. If measured by a taste analyzer, it is absolutely fine rice as long as the taste value exceeds 74 points of the standard rice.
Pour out the water with light and quick movements within two minutes. Repeat it twice or three times.
The proportion of rice and water is 1 to 1.1 cupful of water for a cupful of rice. As for brown rice, it is 1.3 to 1.5 cupful of water for a cupful of rice.
||Water quality must be good:
Use the water that has been taken care of like mineral water instead of tap water.
Soak white rice in the water for 30 minutes before cooking, one hour for brown rice and four hours for sticky rice.
A bit of salad oil or salt or lemon juice can be added in when cooking to improve its chewing texture.
||Leave the heat in the pot:
Leave the heat in the pot for 20 to 30 minutes when the rice is done before uncovering the lid.
||Stir the rice thoroughly:
Stir the rice thoroughly after it is done to avoid having rice lumps.
||Allow it to cool down:
If you have time, please remove the lid and lay a clean towel over the pot for 20 minutes for the purpose of absorbing the steam. Following the steam absorbing, the fragrant and deliciously chewy rice is finally done.
If the rice is to be left in the rice cooker, it is best not to exceed 10 hours.