Abstract: China has always been the largest consumer of rice in the world. In recent years, rice cookers have become the most widely used small kitchen appliances in the country. With the improvement of living standard, people pay more and more attention to the quality of rice instead of just staying on the belly. Therefore, the development of small household appliances rice cooker performance put forward more higher requirements. This paper reviews the effects of rice cooking process on the quality of rice, including the traditional cooking methods and modern cooking methods. The effects of soaking stage and stewing stage on the sensory characteristics and physical and chemical indexes of rice were discussed. In order to provide theoretical support for the parameter setting in the rice cooker performance development process.

Key words: Rice cookers, Rice cooking, Soaking, Stewed rice, Taste quality