Rice is extremely universal cereal: you can serve it sweet, like Japanese desserts, mix with sharp sauces, or practically without spices. It can be both a main dish and a garnish for meat. It often happens that the rice of the hostess is too viscous, strained and mild, no matter how hard she tried. In this article, you will learn several methods, how to avoid such a boiling rice, as well as the secrets of the right cooking of this cereals.
How to prepare crumbly rice
If you wish to get a garnish grazing to a grain, then rice should choose long-grain and round varieties. Such rice absorbs water too much, gradually welded. You will not need any special ingredients, everything is extremely simple:
- Take a glass of rice.
- Two glasses of pure water.
- Pan should be with thick walls like Kazan.
- Salt and spices to taste.
Put the water to throw, only after that start flushing Fig. Such an algorithm is due to the fact that the contact of the cereals with water should occur almost before the cooking itself, otherwise the rice will have time to absorb excess water, which will lead to the robble.
Wash the croup is needed at least 8-10 times until the water becomes completely transparent. You can use for this colander if its holes do not miss grains.
As soon as the water boils, salt her. Add other bulk spices if you wish. Send rice in a saucepan need strictly in hot boiling water so that the cooking process immediately began. The cooking temperature must be changed, namely:
- As soon as you put rice in a saucepan, the fire should be big for water as soon as possible boiled up.
- Discover the heat to the minimum when the water will be brown.
Cover the saucepan with a lid and leave it for 15-20 minutes. Just forget about her. When you open the lid. You will see the crumbly finished rice. Leave it for another 15 minutes stand under a closed cap with a light off, so that moisture remnants are absorbed into the croup.
How to make rice in a slow cooker
Usually, for the preparation of good rice in a slow cooker, a little less water is taken. Take a half cup of water on a glass of cereals. Do not forget to rinse well.
- Fill water into a multicooker bowl.
- Purchase the washed and pressed rice there.
- Add spices.
Please note that the cereals should evenly host the bottom of the bowl, otherwise some grains are badly chased.
Now close the lid and place the program "rice" or "pilaf". Some multicookers differ in set of options. Preparation time will be 15 minutes.
If you have a function of "maintaining heat", then set rice for another 20 minutes to warm up with a multicooker's open lid. So all the moisture leaves in the grain, leaving them crumbly.
How to Prepare Rice: General Recommendations
Do not forget about the thoroughness of washing the cereals, because between the grains there is rice flour, formed in the process of friction grain in the bag. If it is bad to remove this dust, the rice will begin to glue in the early stages of cooking.
If you boil rice for dishes such as sushi, Moth or Onigiri, then the very concept of the right rice falls down on the head. For Japanese cuisine, rice should be sticky, but not unloaded. It is difficult to achieve, therefore, ideally, a special Asian vinegar is used, which can be found on store shelves in the department of goods for sushi. Add a few spoons of such vinegar when boiling rice and you will get a sticky side dish. From it you can sculpt onigiri and twist rolls.
When rice is cooked for desserts, the vanilla extract and other flavoring additives need to be added directly to the water during the cooking process. Do not forget that such a cereal in desserts should have only a light aroma.
Do not add in Pic:
- Lemon.
- Butter.
- Ordinary table vinegar.
These are all culinary myths that only spoil your side dish. The crumbly grains begin to get out of experience when you note for yourself the perfect cooking time and exact amount of water.
To enjoy a cereal long, put it up from a pan in a wooden container or plastic container. So it will remain crumbly longer, even when stored in the refrigerator.
0
514
