What's the difference between rice and quick cooking?

Chai rice and quick cooking, two different cooking methods, each has its own advantages!

First of all, when it comes to cooking time, rice depends on traditional charcoal fire or wood stove, which takes a long time and consumes a lot of time and energy. But think about it, slow work makes fine work, can the rice come out not delicious? As for cooking fast, modern rice cookers can be cooked in 10-20 minutes as soon as they are turned on, which is really time-saving and labor-saving!

Let's look at heat conduction. The charcoal fire or firewood of rice has high thermal conductivity, and the rice is evenly heated and full of particles. Fast cooking is inferior in this respect, heat conduction is weak, and rice grains may not be full enough.

Finally, talk about the taste. In the cooking process of rice, rice will absorb the aroma of charcoal fire or firewood, which is rich in taste and full of chewiness. Although it is convenient and quick to cook quickly, it tastes very thin.

So, the two cooking methods have their own advantages, which one do you prefer?