I usually use three steps and found it by accident. The brown rice cooked in this way is very chewy and delicious. 1. soak all night. 2. Steam for about 10 minute. 3. Cook normally like rice. I don't have a rice cooker, so the third step is to cook in a milk cooker. The specific time can be adjusted according to the appetite. Germ and coarse grains are hard, so the soaking time is longer than that of white rice. After washing coarse grains, it takes about 6-8 hours to start cooking, which takes a little time, so the rice to be eaten tomorrow can be made today. But if it is fresh rice harvested this year, it will take about 30 minutes to 1 hour.

It takes about an hour, including black glutinous rice, coix seed, buckwheat, oats, brown rice, red beans, soybeans, mung beans and black beans. According to the number of people, soak in hot water for 2-3 hours. Generally, it takes 15 minutes for coarse-grained rice to be completely steamed. If you use a rice cooker, it will take about twenty minutes; If steamed in an ordinary steamer, it usually takes half an hour to soak the rice, which will be more easily absorbed and digested by the human body and taste soft and rotten.

The skin of brown rice is aleurone layer, which is not as easy to cook as rice. Therefore, it needs to be soaked in advance before cooking, and the skin can only be cooked after soaking. Brown rice has a hard taste, and three-color brown rice is also hard, which is suitable for diabetics. Brown rice is not easy to be soft and rotten, so it should be soaked in clear water for about 3-4 hours in advance. Then steamed or cooked with rice.

Adding vinegar or lemon juice can make rice white and soft and not easy to turn sour. This is because vinegar can reduce the pH value, making it difficult for microorganisms to reproduce and grow. The same is true for Japanese people who often put a plum in their rice bowls. If it is used for fried rice, adding vinegar can reduce the greasy feeling of fried rice. Cooking also takes time. I suggest you use a pressure cooker. Just cook for about half an hour, turn off the fire and stew for another ten minutes, and you can eat it.