2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The question of how to cook friable rice is increasingly tormenting young housewives. Its popularity has become very high, because rice side dishes are great for meat, fish, and vegetables. By the appearance of the dish, they evaluate its taste, therefore it is very important that the rice is crumbly. Cooking fluffy rice is very easy. It is important to choose the right variety, to know how much water to pour in and on what fire to cook.
Several decades ago, only round rice was on the shelves of stores, which, as a result of cooking, was very boiled soft, and porridge was obtained. Now in stores you can see many different varieties of rice, different in color and processing method.
Rice round-grained is very soft and suitable for puddings and casseroles. There is no need to try to make it crumbly, as it will not be so.
Medium grain becomes light when boiled, the grains stick together a little, it is suitable for soups.
Long-grained does not stick together during cooking. Various dishes are made from it - pilaf, soups, side dishes. The most elite variety of long-grain rice is basmati. It always turns out crumbly. How to cook crumbly basmati rice is written on its packaging, you just need to follow the instructions.
Steamed rice is the most affordable for many people. It does not stick together and contains many useful substances thanks to steaming.
After choosing a type of cereal, start cooking. How to cook fluffy rice? First, it must be washed a couple of times until the water is clear. Next, you need to pour boiling water so that it covers the rice by 3 cm, and s alt. It is best to cook it in a cauldron or a saucepan with a thick bottom. Cook over low heat for about 20 minutes. Then cover with a lid and let it brew for 10 minutes.
This cereal can be used to make many side dishes.
How to cook fluffy rice? The most delicious pilaf recipe
Plov is a wonderful rice dish. It is prepared in a special way. In general, it is very popular, as evidenced by its varieties: with pork, beef, lamb, chicken, vegetable, fruit, lean, vegetarian.
According to the classic recipe, this dish consists of meat, rice, onions, carrots, fat and spices. Pilaf is cooked in different ways. But without a cauldron, it is impossible to cook the most delicious option.
Having collected all the necessary ingredients, you can start cooking pilaf.
Put a well-washed cauldron on a strong fire, heat for 5-7 minutes and pour in fat (450 gr.), Continue heating for about 10 minutes.
Throw chopped onion rings (0.5 kg) into the cauldron, stir. When he getsgolden hue, you need to add diced meat (1.5 kg) and fry so that a darkish crust appears on the meat (about 10 minutes).
Then you can add a carrot, cut into strips (1 kg), continue to fry for another 10 minutes. And then you need to pour boiling water to cover everything that is in the cauldron. The fire must be reduced to a minimum and add s alt and spices. Cook all this, stirring occasionally, for about 30 minutes. If the meat is completely cooked, you can add rice (1.5 kg) and pour boiling water 1.5 cm above the level of the grains. Turn up the fire to the maximum. Do not stir and cook until the water is below the level of the rice and the rice is half cooked.
Fire twist to a minimum. In the middle, collect the grits in a slide and cover with a lid so that its edges do not reach about 1-2 cm from the walls of the cauldron. And simmer for 15 minutes. Turn off the fire, and after another 15 minutes remove the lid, move everything.
The delicious rice recipe above is ready to eat!
Bon appetit!
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