Generally, the ratio of rice to water is1:1: 1.5, that is to say, rice and water can be the same, or there can be a little more water, with the maximum not exceeding1:1.5.

Various kinds of rice produce different kinds of rice, such as japonica rice, indica rice and glutinous rice. Indica rice has good expansibility, followed by japonica rice and glutinous rice. For example, this time it is 1: 1.2. The specific operation depends. The rice is a little dry, you can add more water next time. Similarly, if the rice is sticky, put less water next time.

First, the cooking skills of rice cookers

1, lard Modern people like to keep in good health and seldom store lard at home. As everyone knows, when cooking, add a little salt and lard, and the cooked rice is full of fragrance.

2. When steaming rice with vinegar, add a few drops of vinegar, and the cooked rice will be more fragrant and have no vinegar taste at all. It is best to prevent rancidity.

3. I don't know what to do with the old rice with beer for a long time. When cooking, add some beer in the normal proportion. Unexpectedly, the cooked rice is as refreshing as fragrant rice.

4. When peanut oil is used to make canned rice, add a spoonful of salt and a few drops of peanut oil to the water and mix well, then pour it into the indica rice. The taste of rice is hard to compare with that of japonica rice.

Second, the nutritional value of rice

The main component of rice is carbohydrate, and the protein in rice is mainly protamine, and the composition of amino acids is relatively complete, which is easy to be digested and absorbed by human body. The contents of minerals, dietary fiber and B vitamins (especially vitamin B 1) in brown rice are higher than those in polished rice, but the content of lysine in rice is lower.