White rice
Overview
The first pot of Jiuyang Iron Cauldron - white rice. Legend has it that the rice steamed in this heavy iron cauldron is as fragrant as the wood-fired rice in distant times. In fact, it has long been difficult to know what firewood rice tastes like. It may have become a vague memory with the passage of time. Actually, I don’t really like white rice. However, the first pot of this iron cauldron must be white rice. Only white rice best brings out the flavor of the pot. It's a pity. This iron cauldron does not come with any relevant recipes, nor does it have any instructions on the ratio of rice to water. Are those different tastes, standard/soft/soft, not related to water, but only related to the heat control of the rice cooker? Without any reference, just do whatever you want. As usual, rice and water are about 1:2. Everything goes to the default value, short grain rice, standard rice, standard taste. No need to adjust anything, just press start and taste this standard taste. About 40 minutes later, when the cooking was over, the lid was opened, and the crystal white rice came into view. I haven't seen such white grains of rice in a long time. It's really good, with the right amount of softness and hardness, just like usual. Use the included rice spoon to dig in. The bottom of the pot is really non-stick and there is no crust at all. The rice spoon can stand up or lie down and will not stick to the table.
Tags
Ingredients
Steps
-
Use the rice cooker measuring cup to take 2 cups of rice
-
Wash twice with clean water
-
Pour the rice into the rice cooker pot and add 4 measuring cups of water
-
Place in the steamer
-
Close the cover, turn on the power, and the display will light up
-
Use the default values and click Start. Enter the cooking process
-
The program is about to be completed, the countdown begins, there are 7 minutes left
-
The countdown is over and it enters the keep warm state
-
Click Cancel, end the keep warm, and unplug the power
-
Uncover
-
Take out the steamer
-
Serve out
