The main advantage of this cereal is that it does not stick and the fragrant and crumbly dish is obtained. Lingering rice is suitable for the preparation of salads, pilas or will become a separate garnish. Are you afraid that you can not cook the long-grain rice correctly? Take advantage of our advice and get a hearty garnish.
Cooking Lingering Rice - Preparation Cruises
Prepare rice so that it falls out crumbly and fragrant. Preparation is as follows:
- thoroughly beat the cereal and put in a colander or fine sieve. If you bought it in the package - you can not sort out;
- rinse the rice under the crane in warm water;
- severate rice in sieve with hands. Do it before the transparency of water flowing out of the sieve;
- rinse the cereal with cold water;
- slightly shake sieve to dry dry.
You can wash rice otherwise. Pull it in the pan, pour it with water and thoroughly mix. Drain the water and pour a new one. Repeat this process 5-7 times. You will see that the water has become transparent - the preparation of cereals to the cooking is completed. If you want - soam in front of the cooking rice for half an hour, but this condition is not mandatory.
Cook long-grain rice on the stove
Prepare:
- 1 tbsp. long-grain rice;
- 2/3 of Art. salt spoons;
- 2 liters of clean cold water.
Pour into a saucepan with thick bottom water. Install the pan on the stove and give the water boil. Subtill. Pour rice in boiling water, and mix it. Close the ass on the lid. The densely the cover will cover the pan, the more crumbly goes the side disk. Boil from 17 to 20 minutes after boiling on low heat. Turn off the fire and give digrain three minutes. Boiled rice placed on a colander and rinse in cold water under the crane. Then shake the colander and hide the ceremony with a kettle boiling water so that the rice is hot. It remains to shield the side dish on the plates and serve to dinner with meat or fish.
Cook long-grain rice in a double boiler and a slow cooker
Kitchen appliances will reduce your stay in the kitchen. Lingering rice is cooked in a slow cooker as follows:
- before cooking, warm the container of a multicooker. You will pour with hot water and warming up in order not to get a difference of temperatures;
- at the same time, load rice and water into the bowl of the device. For one part of the cereals we take two parts of the water;
- silte and put a small piece of butter;
- set the "Rice / Cashier" or "Cool" mode and expect an instrument signal.
In the double boiler, cooking rice is very simple. The proportion of cereals to water is one to two. Exhibit the device timer for 30 minutes. In the last modern models, the steamer contains the "Cropa" mode. It automatically turns off the device after cooking the side dish.
Cook long-grain rice - useful tips
What if the rice is ready, but in a saucepan, the water is not evaporated? Take the colander, lay out the rice and drain the water. You can cook the dish a few minutes before evaporation of the liquid. If the cooking time has expired, and rice is solid and there is no liquid in a saucepan - pour some water and talk a little more.
After cooking, rinse well and shake in the sieve. Then connect with carbonated carrots and onions. You will receive a calorie garnish. Please note that the volume of water should always be greater than the volume of cereals to obtain the crumbigh rice. Preferably, during the preparation, add some vegetable or olive oil to the water - the croup will not stick together.
Lingering rice is white, and brown. Boil the brown rice in the same way, but the cooking time will increase by 5 minutes. For half an hour, you weld the delicious garnish for meat or fish and feed the seven delicious dinner.
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