Instead of using plain water to cook rice as usual, try adding 2 ice cubes to the pot for a surprising result.

After rinsing the rice and placing it in the pot, add an appropriate amount of water and toss in 2-3 ice cubes. Cover the pot and let it sit for 15 minutes (without turning on the rice cooker). After 15 minutes, plug in the rice cooker and cook the rice as usual.

The purpose of adding ice cubes to the rice cooker is to delay the rice's absorption of water, enhancing its stickiness. Ice cubes also increase the amount of amino acids and prevent enzymes from breaking down the sweetness in the rice, resulting in a more fragrant taste.

Adding ice cubes while cooking rice is a popular technique often used by the Japanese.

Note, when adding ice cubes, reduce the amount of water you pour into the pot to prevent the rice from becoming mushy or overcooked. You can check the water level before cooking to ensure it's appropriate and adjust if necessary.

This method also works for reheating leftover rice. Fluff the rice before reheating, then add a few ice cubes, cover the pot, and press the cook button. The melting ice will be absorbed into the rice, making it soft and fluffy like freshly cooked rice, while also preventing it from burning at the bottom.

In addition to adding ice cubes to the rice, here are some other tips for cooking delicious rice:

• Besides ice cubes, some Japanese people also add honey to the rice. They believe honey helps the rice retain moisture, making it tastier and stickier.

• You can add a pinch of salt and a few drops of sesame oil to the rice before cooking. This will give the rice a richer flavor, a nice aroma, and a glossy texture. If you don't have sesame oil, you can substitute it with cooking oil, peanut oil, or olive oil.

• The Japanese also add a little beer to the pot when cooking rice. They believe this method helps make the rice softer and more fragrant.

• Cooking rice with tea is a common practice in Japan. Instead of using plain water, they use tea to cook the rice, adding color, flavor, and nutritional value to the dish.