Gudang Hoki Rice is the raw material of rice which is the staple food for Indonesian citizens, indeed it is very easy to cook or process Gudang Hoki Rice into rice. However, in fact there are many products of rice that spoil easily, are not fluffier, smell musty (not fragrant), etc. All of this is because many mothers do not understand how to process Gudang Hoki Rice properly and correctly.

The following are tips for cooking rice:

At first, wash the Gudang Hoki Rice using clean running water, not too clean so that the B1 and E content doesn't decrease. This is done so that the rice does not smell and lasts longer to wash large amounts of rice. You can use a rice / bean washer, a rice washing device.

Always use pans made of 18/10 stainless steel or food grade. If the pan you are using has a non-stick coating, you should make sure that the coating is still in good condition and there is insulation to hold the temperature. Thus the process of cooking and heating rice can run optimally. When cooking large quantities of rice you can use a commercial rice cooker

To produce fluffier rice you can add 2 spoons of white glutinous rice to 1 kg of white rice. Mix in 1 pan then wash, remember Gudang Hoki Rice does not have to be washed thoroughly.

To add chewiness to the flavor of the rice when cooked and avoid the rice smelling stale for up to two days so that the rice does not spoil easily you can add a few drops of lime

To add to the fragrant aroma you can add the pandan leaves that have been washed for a while after the rice is cooked.

For brown rice, you have to use more water, which is twice as much as the Gudang Hoki Rice. To add aroma, you must add a slice of ginger, a crushed lemongrass, three pieces of bone-removed lime leaves, or cinnamon bark 5 cm long.

If you use the method above you can save time and no longer need to break the Gudang Hoki Rice for too long. Hope it is useful.

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