Put rice in a bowl and wash several times with water.
After draining, immediately put rice in the pot and add 630 ml water.
Cook on high heat initially and after boiling, reduce heat to medium for 5 minutes, then medium-low for 8 minutes.
Turn off heat and let steam for 10 minutes.
Rice is cooked deliciously when there is uniform and continuous heat transferred to the rice.
When cooking using an IH stove, each grain of rice was plump and chewy.
The taste was similar to freshly harvested rice, with some extra moisture in the rice. There was also an air bubble in the center of the surface and the rice appeared to be standing straight up.
The aroma, look and taste were all good, and the rice tasted good even after cooling. It is possible to enjoy professional tasting rice easily every day.
Ingredients (4 servings)
3 cups rice
630 ml water
The savory taste and sweetness of the rice are drawn out, and the rice is cooked firmly with the grains standing up (a sign that the rice is cooked deliciously).
Carbon has high thermal conductivity and extraordinary far-infrared effects so the carbon pot is excellent for cooking rice.