Can milk steam rice?

Every 100g milk contains water 87g, protein 3.3g, fat 4g, carbohydrate 5g, calcium 120mg, phosphorus 93mg, iron 0.2mg, vitamin A 140 international unit, vitamin B 10.04mg and B20./kloc. It can provide 69 kilocalories of heat.

Among them, only VC and VB 1 are not heat-tolerant, which will cause serious losses in the process of steaming at high temperature, but the contents of these two vitamins in milk are very small, so the nutritional value of steamed rice with milk and water will not be lost basically.

The main purpose of drinking milk is to supplement protein and calcium, which will not be destroyed by high temperature.

And steamed rice with milk is delicious! Milk and rice are mixed together and have a strong taste.

Steamed rice with milk:

Practice: soak rice in milk for four or five hours. You can also extend the time, and it is better to soak at night. And then put into a steamer or a steamer.

Steam on the fire for half an hour.

Effect: The rice is not sticky and chewy. Take your time. There is milk.

Tired of eating stuffy rice from rice cookers, you might as well try cooking steamed rice. If you like to eat Japanese rice balls, it should be good!