The excellent environment provided by nature, the rice fields in Thailand can still see the dew on crops until noon every day, the endless clouds in the sky can avoid the sun exposure, and the suitable temperature in the tropical monsoon climate have created the fragrant rice in Thailand. According to Thai scientists, jasmine fragrant rice contains abnormal genes, and in its gene map, eight genes are in the "off" state, which is the main reason for the fragrance of rice.
However, as the biggest feature of Thai fragrant rice, the fragrance is not natural. The reason why Thai fragrant rice smells fragrant is that its DNA sequence has been artificially modified through artificial mutation. Kasetsart University has synthesized a variety of aroma genes in rice genes, among which the main aroma is emitted by acetylpyrroline, which is similar to the aroma of pandanus leaves. This kind of rice is "Thai jasmine fragrant rice", which is patented.
Second, how to make Thai fragrant rice?
Exercise 1
1, put the fragrant rice into the rice cooker and add water according to the amount of fragrant rice. (1 cup of fragrant rice 1.2 to 1.5 cup of clear water)
2. During cooking, be careful not to open the lid or stir the rice grains to keep the fragrance.
Exercise 2
1. Soak the rice half an hour or more in advance.
2. Pour out the water for soaking rice, inject boiling water equal to that of rice, and cover with fire. Turn off the fire when the water is just right, so as not to burn the bottom of the pot.
3, put the pot on the plate, do not open the lid for 5 minutes, the rice will completely absorb water.
The cooked rice will be fragrant and soft.
Exercise 3
1, soak in water for half an hour before cooking, and order a few drops of oil before cooking.
2. Thai fragrant rice is very absorbent, so it doesn't have to be cooked at the ratio of 1: 1.5, as long as the water is over the rice flour.
3. When the switch on the rice cooker has just switched from cooking to heat preservation, turn off the power, open the lid to let the steam escape (it's ok not to open it, which may affect the taste), and then cover it for a while, and the layer of rice at the bottom of the pot will be integrated with the layer above, so you don't have to worry about sticking to the pot.