Exclusive Crispy Rice
Pressure-cooked rice finished with a golden crusty layer, the bottom toasted into fragrant, crackly guoba that lifts away in crisp sheets while the top stays fluffy.
Instructions
- 1
This rice doesn't taste very good when cooked with a rice cooker, but it's especially delicious when cooked using today's method.
- 2
Rinse the rice twice.
- 3
Add water in proportion, and drop a few drops of corn oil. Soak for an hour.
- 4
Seal the pressure cooker well and cook on medium heat until it comes up to pressure.
- 5
Bring to a boil and then reduce to low heat to cook for ten minutes, turn off the heat and remove the steam.
- 6
Lower the heat and simmer for another five minutes before opening the lid; the crispy rice at the bottom will be easier to scoop up.
- 7
Delicious crispy rice.
- 8
Let's start eating.
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Ingredients
Main Ingredients
- Long-grain fragrant rice3 cup
- Clear water3.3 cup
- Noneto taste
Seasonings
- Corn oila few drops