Rice Milk and Steamed Rice

Name: Rice Milk and Steamed Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Shimizu

by Chen radon

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The method of cooking with raw rice is roughly divided into steaming rice, cooking rice, and cooking rice. In the past, the steamed rice with steamed seeds, the by-product of the pre-processed half-boiled rice, is rice soup (rice milk). The rice steaming method (also known as return rice) commonly used in Sichuan and Chongqing villages, generally used for large banquets due to the large number of people. Steam rice with steamed rice, the rice is soft and evacuated, and the rice is quickly and time-saving. Steaming cold rice, steaming with steamed rice is also easier.
Rice soup can be used to soak rice to relieve greasiness. Some places will make special rice, which is fried rice with various side dishes, and then soy milk, rice soup, meat soup, clear soup with a soup. (Soup and rice are more skillful, and ordinary people will not be able to blend if it is not done well. Or the taste after collocation is not unpleasant, but some are weird. If you want to make it delicious, you can learn more about it if you want to make it.) Rice soup can also be made into drinks.
With this cooking method, the rice is cooked faster than ordinary direct steaming and rice cooking in an electric rice cooker. You can also get a good by-product rice soup (rice milk). Except for the half-raw rice processing that takes five or six minutes in the first half, the whole process needs to be taken care of, but the total time is less. "

Ingredients

Some Rice
Some Shimizu

Rice Milk and Steamed Rice

1. Wash two kilograms of rice and wash it out to filter out the water.

2. About 4.5 to 5 liters of water, cover and boil.

3. Uncover the lid and add the washed rice. For the first two minutes, stir five or six times with the spatula every 10 seconds or so at a frequency of one revolution per second.

4. Two minutes later. At this point, it basically boils again, change to about half a minute, stir five or six times, and continue for about four or five minutes.

5. At this time, the rice volume has expanded by about one-third, and about half of each rice grain has changed from milky white to transparent. Meet the requirements of the pot. This process must not be cooked, after that, the desired evacuation taste will be lost (the rice can not be covered during the whole cooking process).

6. A large basin is placed under the filter tool for rice soup, also called rice milk, and a bamboo filter tool is placed on the basin. Pour the rice soup and half-raw rice into a filter container. Strain for about half a minute, and immediately serve the upper half raw rice.

7. This will filter out the milky rice soup.

8. Take out the half-raw meal and disperse it as soon as possible (the reason is to ensure that it is not sticky, does not form a group, and must be evacuated).

9. While cooking rice soup and half-raw rice, first add appropriate amount of water to the pot, add steamed sub (basically iron and wooden steamed sub), and steam until Shangdaqi (I don’t know what Shangdaqi is, please see my recipe Stuffed rice wine or orange-flavored glutinous rice or sandwiched meat, which has a detailed introduction).

10. Put half-raw rice in and poke the air holes evenly.

11. Cover the lid and steam for about 15 minutes. This time you will see Daqi again, and the lid cannot be removed halfway.

12. Try whether the taste is soft and hard, and whether it is cooked or not. Do not continue steaming when the requirements are met. If you like softer rice, you can extend the steaming time appropriately.

13. Steps 9 to 12, there is no steamer can be replaced with the steaming grid of the steamer, the steps are the same.

Tips:
1. The first half of the process is processed into half-raw rice, which should be taken care of the whole process, the bottom of the pot is not sticky, and the cookedness has been cooked.
2. Processing half-raw rice, like cooking noodles, must be evacuated, and wide water is required (meaning more water). There is little water, the noodles should not be scattered, and it is easy to stick.
3. It is the same as half-raw rice, with less water and high soup concentration. The rice tends to be sticky. The rice soup is too viscous to filter cleanly, and the rice becomes a glutinous rice with half-raw rice stuck together by the thick soup. Steaming the rice twice will not be easy to evacuate, and the rice soup will not taste good if it is too thick.
4. If it is too soft to cook, it is easy to become sesame without being evacuated. To filter the rice soup, if the half-raw rice is not brought from the rice soup in time, it will be steamed for a long time, the rice will be soft, and it will easily become a slurp. The second steamed rice is not evacuated.
5. Regarding the skills to be aware of when steaming rice with steamed rice, please refer to my recipe for making rice wine and the tips in it. Because steaming glutinous rice with steamed rice is required, there is a detailed introduction.