1. Wash the rice twice first, put it into a food box, pour in water, and let it stand for a period of time according to the ratio of water to rice 1: 1.

2. Then, pour out the water, add new water to wash the rice and wash it once.

3. Then keep the ratio of rice to water as 1: 1, and pour the rice and water into the rice cooker together, and fire.

4. Open the lid and keep stirring with a spoon to prevent rice grains from sticking to the pot. Pay attention to the same direction when stirring, either clockwise or counterclockwise, and don't go against it from time to time, which will break the rice and make it a mess.

After stirring for about five minutes, the water in the pot drops obviously. When the rice grains stick to the spoon a little, you can stop stirring. Otherwise, porridge will not be cooked.

6. Then, cover it, let the half-cooked rice fully contact with water, and gradually form a rice ball. Be careful not to open the lid, or the cooked rice will not smell good.

7. When the mixture in the pot has many pores and the water is obviously dry, turn off the fire, cover the pot and continue to stew for about five minutes. The rice grains will be clearly visible, and you can eat them when you open the lid!