| 摘要 |
PURPOSE: A method of making bowled and dried rice is provided to offer crispy and mild bowled and rice after the outer and the inner layers of rice are heated. CONSTITUTION: A method of making bowled and dried rice comprises; a) a step to put rice into a rice cooker flattely, heat a upper rice cooker heating part and a lower rice cooker heating part, compress the rice and gain the first compressed rice, b) a step to add extra ingredients to the part of the first dried bowled and dried rice, c) a step to heat and compress the first bowled and dried rice with extra ingredients and stick the extra ingredients and stick the extra ingredients to the heated first bowled and dried rice and gain the second bowled and dried rice. The lower rice cooker heating part is hotter than the upper rice cooker heating part. The extra ingredients are chosen from kimchi, vegetables, cereals, nut fruits, bulbous plants, seaweeds, fermented paste and meat. In the a) step, when the rice is put flatly in the rice cooker, beef broth is added to the rice cooker.
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