‘Silver Ingot’ Rice

Wash the rice thoroughly and drain the water.

Secret: Add 5g of lard (to enhance brightness and aroma), a few drops of white vinegar, and half a gram of salt.

Secret: Use pure water (I measured the rice with a cup), at a ratio of rice to water of 1:1 or 1:1.1, because different varieties of rice have different water absorption (the preferred softness depends on your own needs).

It needs to be mixed evenly, soaked for 10 minutes, and then steamed (the lard will melt while steaming).

The steamed rice is white.

Beaten lightly, it is easy to open and loose (most suitable for making fried rice).

Utensils are also very important for ingredients; they serve as decoration, as embellishment, as a complementary aid, and instantly increase the value of rice shaped like silver ingots.