When cooking steamed brown rice, the ratio of water to brown rice is generally around 12: 1, so that the cooked porridge will not be raw.

The method of steaming brown rice:

Method one

1. When steaming brown rice, prepare 100g brown rice and 50g long glutinous rice, a cucumber and two eggs, and a small amount of edible salt. After washing all the prepared brown rice and glutinous rice, put them directly into the rice cooker, add a proper amount of water and turn on the power supply, and the rice cooker can work.

2. Wash the prepared cucumber, cut it into small pieces, put it into a bowl and break it up. Put a proper amount of cooking oil into the wok, heat it, fry the eggs into blocks, cut off the power supply when the porridge in the wok is cooked, and then put the fried eggs and cut cucumbers into the porridge pot and mix well. Add a little edible salt to taste and mix well to make a delicious steamed brown rice.

Method 2:

Steamed brown rice can be cooked with appropriate amount of millet, which will make the cooked steamed brown rice taste better. However, before cooking, you should prepare 100g brown rice, wash it, soak it in clear water for three hours, take it out, put it in the pot with the washed millet, add appropriate amount of clear water to cook porridge, and add appropriate amount of brown sugar to taste after cooking. When you eat it, you will find steamed brown rice particularly delicious.