How to make pot rice

1, ready tools, rice and rice soup pots, fine holes in the strainer basket washed and spare.

2, frying vegetables in a large iron pot wash and clean spare

3, rice, in fact, pot rice with Japonica a little bit of rice will be better. Rice can then be mixed with some germ rice, millet, etc.

4, water amid the rice twice can, do not make hard washing, so as to avoid the loss of nutrients

5, amid the good rice into the pot, add the right amount of water. Cooking water to put a little more, rice cooked will absorb part of the water put less rice soup into the rice paste.

6, large fire boil

Water boil, open the lid, continue to cook.

7, rice soup gradually thick. A few minutes after taking out the rice to check, no obvious white rice core in the rice grains is almost ready. Here to pay attention to, if the cooking time is not enough, the rice is too hard or pinch, overcooked rice will be too soft.

8, filtering, rice and rice soup separated.

Picture rice soup out, rice drained and reserved.

9, start the key second part, stewed rice frying potpourri. Rice poured back into the pot, if you want more potpourri, you can lay the rice flat on the bottom of the pot, slightly compacted.

10, cover the lid, high heat for about a minute, hear the pot crackling began to ring, turn off the heat, using the residual heat of the pot to heat. Wait 2 minutes, the pot is slightly cooled, high heat for 20 seconds, turn off the heat