How to eat cold rice

If you don't eat the rice in time when it's cooked, it will always get cold. Of course, you have to heat up the cold rice before eating it, especially when the weather is cold. Heating the rice in a rice cooker is a more convenient way, but you also have to pay attention to certain techniques.

1. How to heat cold rice in a rice cooker:

1. Break up the rice grains as much as possible, especially the large rice balls.

2. Sprinkle some water appropriately.

3. Then turn on the cooking button of the rice cooker.

Note:

1. Do not fill the water container too full to prevent the water from overflowing into the appliance and damaging the components.

2. When using the rice cooker, make sure there is good contact between the bottom of the pot and the heating plate. You can turn the inner pot left and right several times.

3. During the cleaning process, do not allow the electrical parts to come into contact with water to prevent short circuit and leakage.

4. When using, put the food to be steamed into the pot first, cover it, and then plug in the power plug. Before taking out the food, unplug the power plug to ensure safety.

2. Make the rice as thick as possible

Rice, especially the refined white rice we have today, is very detrimental to blood sugar control because it is easy to digest and has a quick blood sugar response after a meal. The so-called coarse means trying to reduce the intake of refined white rice and eating less glutinous rice products. Their blood sugar response is too high, which is very unfavorable for controlling blood sugar and blood lipids. Only by eating enough fiber can you effectively reduce the digestion rate of rice. At the same time, it can absorb cholesterol and fat in the intestines, thereby lowering postprandial blood sugar and blood lipids. This can also make people eat slower and eat smaller amounts, which is helpful for weight control. In fact, most chronic patients are the type with excess fat, and controlling weight is the first priority in dietary adjustment measures.

Some rices with particularly high nutritional and health value, such as brown rice, black rice, germ rice, etc., have a relatively "rough" taste. Although "rough" food is good for health, eating 100% brown rice every day feels uncomfortable in taste and it is difficult to persist in the long run. Therefore, when cooking rice, you might as well use some "coarse" grains such as brown rice, barley, oats, etc. to "cooperate" with rice, and the taste will be more acceptable. It is best to soak the "coarse" ingredients in water overnight so that they can be cooked at the same time as the rice.