The so-called low-sugar rice cooker is actually a rice cooker, not a new technology. The inspiration may come from the traditional practice of "rice paddling" in Yunnan, Guizhou and Sichuan. Dry rice, also known as "dried rice", was a tool for steaming in ancient China. The basic principle of cooking "retort rice" is as follows: first, add a proper amount of water to the rice grains until they are half cooked, then separate the rice grains from the rice soup and drain them, continue to heat the rice soup at the lower part, and steam the rice grains at the upper part. ......

In the process of separating rice grains from rice soup, some starch in rice will remain in rice soup, so the starch content in steamed rice will be reduced, which is what merchants call "low-sugar rice", which is helpful to reduce the peak blood sugar after meals, but the proportion of removed starch is not high and its effect is limited. In fact, it is healthier to add a certain proportion of miscellaneous grains (brown rice and millet) to polished rice. As for the statement that "blood sugar will not rise if you eat openly", it is obviously exaggerated and misleading. ......

Some merchants may recommend "rice soup and rice are cooked together, adults eat rice, and babies drink rice soup" when promoting "rice electric cookers", which is also contrary to health common sense. Although the rice soup is sticky and delicious, there are basically only carbohydrates in the refined rice soup, that is, sugar. Long-term feeding of rice soup is easy to cause iron deficiency in the baby, so it is necessary to feed scientifically and add complementary food.