| 摘要 |
PURPOSE: To provide a method for cooking a long grain rice, capable of uniformly cooking the long grain rice at the bottom part of a cooker and also at the other parts because of the smooth evaporation of water by mixing the long grain rice with edible grains formed in an approximately spherical shape and subsequently cooking the mixture. CONSTITUTION: Long grain rice is mixed with edible grains formed in an approximately spherical shape (e.g. konjak grains) and subsequently cooled. The edible grains preferably have a long diameter which is shorter than the length of the long grain rice of cooking target but longer than the half of the length thereof and have a size near to that of the long grain rice, because the deterioration in the tooth touch of the cooked rice on eating can be avoided. The mixing ratio of the rice grains with the edible grains is preferably 8:2, e.g. when konjak grains are used as the edible grains. |
