1. Add water to the pressure cooker and put a steam curtain.

2. Put the rice in a stainless steel basin, and then add water. Usually, the volume ratio of rice and water is 1.4 to 1 (i.e. 1 cup of rice 1.4 cup of water), and they are mixed. At this time, measure the water level with your fingers and remember the water level. It is necessary to measure from the pelvic floor. If measured from the top of the rice, there will be errors due to the uneven distribution of the rice. It is best to fix a position, because some basin bottoms are uneven and the measured values in different positions are inconsistent. 1.4: 1 is a normal value, which can be increased or decreased according to the actual situation. Generally speaking, new rice needs less drainage, while old rice needs more drainage.

3. Taomi. Wash the rice three times, quickly, and reduce the chance of impurities and dust on the rice dissolving in water. If it takes a long time, impurities will stick to the rice, which will make the rice not delicious.

4. Add water to the stainless steel basin to the position just measured. If it is old rice, it is better to soak for 20-30 minutes, but not more than 30 minutes. It is best to use pure water. If tap water is used, rice will turn yellow if the water contains alkali. The quality of mineral water is difficult to cook.

5. Place the basin on the steam curtain, cover the pressure cooker, and heat it with high fire. Turn the pressure cooker to low heat after starting the engine, and turn it off after 20 minutes. Be sure to turn down the fire. The fire will make more water in the pot evaporate into the rice, causing stickiness and affecting the taste.

6. Open the lid of the pressure cooker after natural cooling.

Personal feeling: the high temperature and high pressure of the pressure cooker can make the steamed rice even in all directions, and the cooked rice is not worse than the 2000 yuan IH supercharged rice cooker.