In this article we will tell you how to cook rice for different dishes and different varieties.
one. If you want to get friable rice, so to speak, grain to grain, then the Basmati variety is best suited for such a dish. This variety of rice has long and very thin grains. Yes, it costs a little more than other types of rice, but at the same time, this rice will be tastier and more aromatic when it is served on the table. Many people measure rice by weight, but this is a mistake. Rice must be measured in volume. For the average person, the norm of rice is 70 ml in a glass. When the rice is cooked, you will get about 300g of ready-made delicious rice, so you can eat in full. It is necessary to cook rice in proportions of 2: 1, that is, two parts of water and one part of rice.
2. You can use a frying pan with a lid to cook rice. The thinner and at the same time wider the layer of rice when it is boiled, the tastier it is. Suitable frying pan with a diameter of 25 centimeters. The lid must be mandatory, because without it you cannot cook delicious rice, but rather to fry. If you don’t have a lid on the pan, try asking your neighbors, or remove it from a large pot. The lid should completely cover the rice, and at the same time not touch it. Before cooking, pour a little vegetable oil into the bottom of the pan. First you need to fry the onions well, which should be cut into thin pieces in advance. Onions will give a special flavor to your dish, but you don’t need to add them, especially if you can’t stand onions. Rice must be washed. Even if it was washed at the factory, I still advise you to wash it one more time at home, and preferably twice. You will not harm the rice with these actions, just clean it of various bacteria. When cooking, rice grains should be mixed all the time, and do this until they are covered with a layer of vegetable oil. It is thanks to the oil that the future rice will be crumbly and not slippery.
3. At the next stage of cooking, it is necessary to add boiling water to the pan with rice. Instead of boiling water, you can use broth, for example, chicken. The broth will give your dish a special taste, so it will not be an extra ingredient. It is strongly not recommended to use bouillon cubes, because because of them, the rice turns out to be too spicy and masks a delicate and pleasant smell. You also need to add salt to the rice, but this is already to taste. I am not a fan of salty, so I add one tablespoon for every 500g of rice.
four. When the broth or water is added, it is best to stir the rice. This must be done carefully and without haste. Once is enough. If you interfere for a long time, the rice may crumble, and you will ruin everything. Starch is released from the broken grains, and this makes the future dish too sticky, and the rice will look like porridge. Many people are afraid that the rice will not burn, and they stir it all the time – this is not worth doing. Only once you can interfere and then just watch rice. Frequent stirring will only be superfluous, so resist the temptation.
5. Cover the rice with a lid and at the same time reduce the fire on camphor to a minimum. After you have covered the rice with a lid, it is better to go about your business, as your help will no longer be needed. It is strictly forbidden to open rice, as you release steam, and this makes cooking longer, and rice, as you know, tends to crumble and turn into porridge if it is cooked for a long time. White rice takes about 15 minutes, and brown rice at least 40. It’s best to use a timer. To understand if the rice is ready – just try one grain per tooth. There is another way to be sure, but it is not always reliable. You can just open the lid a little and look at the edges of the lid. If the liquid collects on the edge of the lid, then the rice still needs to be cooked for a few minutes.
6. When the rice is already ready, it is necessary to remove the lid from the pan and put an ordinary kitchen towel in place of the lid, for about 10-15 minutes. Thanks to this action, the rice will become crumbly and dry, as the towel will absorb excess moisture into itself. Before serving rice on the table, it must be loosened with a stick or a fork. It is better to use wooden objects. rice is ready!