How to steam white rice in traditional pressure cooker

Traditional pressure cooker steamed white rice

1. Pressure cooker with water, put the steam curtain.

2. Stainless steel pot into the rice, and then into the water, the usual volume ratio of water to rice: 1.4:1 (that is, 1.4 cups of water to put 1 cup of rice), mix a little. At this time, use your fingers to measure the water level, remember this water level. To measure from the bottom of the basin, if you start measuring from the top of the rice, it will cause errors due to the uneven distribution of rice. (1.4:1 is the usual value, and can be increased or decreased according to the actual situation)

3. Panning three times, to fast panning, to reduce the impurities in the rice dissolved in the water, and stick to the rice, resulting in a finished product taste flavor is not good.

Tips: to measure the water level before panning. Otherwise, after panning the rice, there is water in the rice, and then measure the water level is meaningless.

4. In the stainless steel basin, add water to the position just measured. (Pure water is best. (If you use tap water, if the water contains alkali, the rice will be yellow, and if the water is hard, the rice will be hard).

5. Put the pot into a pot and heat it up. Pressure cooker on the steam, turn the minimum fire 20 minutes, turn off the fire. (Be sure to turn down the heat, high heat will make more pots of water evaporated into the rice, resulting in sticky, affecting the taste). 20 minutes is to use 80kpa ordinary pressure cooker, 90kpa above the advanced pot 15 minutes can be.

6. Open the lid after natural cooling.