Boiled rice is ideal for many dishes. It is good as a stand-alone dish and with various spices. Perfectly cooked rice is soft in texture and retains its shape. How to make it like this correctly, I will tell you in this article.
Photo of boiled rice Recipe content:
- Why you can't cook rice properly
- The main secrets of loose rice
- Ingredients
- Step by step cooking
- Video recipe
Rice is the staple food for most of the world's population. National cuisines have their own favorite recipes, depending on local customs and tastes. It is used to prepare appetizers, salads, soups, main courses, desserts and even drinks. But today I will cook boiled crumbly rice, which is served as a side dish. Indeed, despite all the seeming ease of its preparation, some cannot achieve the desired consistency.
Why can't I cook rice properly?
Basically, boiled rice is obtained in a whole piece, instead of perfectly separating rice. The reason for this is the starch contained in the cereal. During cooking, it helps to churn the grains into an incomprehensible consistency.
The main secrets of loose rice
- The saucepan is an important element of success! It is not recommended to use enameled dishes, they will never get crumbly rice in it.
- The proportions of water and cereals. The best combination is 1: 1. If there is more water, the cereal will not absorb all the liquid, from which a viscous and sticky smear will come out.
- Rinse Rice - Removes excess starch. This must be done at least 7 times. Then it is guaranteed that all the starch will be washed out of the cereal. It should be washed until the water is perfectly clear and crystal clear.
- Some cooks recommend cooking rice with the addition of vegetable oil in a ratio of 1 tbsp. for 100 g of rice.
- Rice is never mixed during cooking! This can be done only after readiness and before serving.
- Caloric content per 100 g - 24 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Rice - 1 glass
- Drinking water - 2 glasses
- Salt - 0.5 tsp or to taste
Cooking loose boiled rice
1. Put the rice in a sieve, which is placed in any container. Pour water into a bowl and stir in the rice with a spoon. The water should become cloudy.
2. Then drain the water, pour in a new one and stir the rice again. Repeat this procedure about 7 times so that the water remains light after kneading the rice.
3. Pour the rice into a cooking pot and season with a little salt. I recommend choosing a saucepan with thick walls and a bottom so that the rice does not burn to the bottom.
4. Fill the rice with water, cover the pan with a lid and send it to the stove to cook. Bring to a boil over high heat, then reduce it and simmer the rice for about 10 minutes.
5. When the rice has absorbed all the water, turn off the heat, wrap the pan with a warm cloth and leave the rice to rest for 10-15 minutes.
6. After this time, stir the rice gently so as not to break the rice.
7. Ready rice can be served with any side dish, or used to prepare various dishes. If you need rice for cutlets or meatballs, then, on the contrary, starch must be present in it, for viscosity. Therefore, it only needs to be washed once.
See also the video recipe on how to cook crumbly rice.
