The question of how to cook friable rice is increasingly tormenting young housewives. Its popularity has become very great, because the side dishes from rice are excellent for meat, fish, and vegetables. By type of dish, they give an assessment of its taste, therefore it is very important that the rice is crumbly. It is very easy to cook crumbly rice . It is important to choose the right variety, to know how much water to pour in and on what fire to cook.
A few decades ago, on the shelves of the shops there was only round rice, which, as a result of cooking, was very boiled, and it turned out to be a mess. Now in stores you can see many different varieties of rice, different in color and processing method.
Round-grain rice is very boiled and suitable for puddings and casseroles. Trying to make it crumbly is not necessary, since it will not be so.
Medium-grained during cooking is made easy, grains stick together only a little, it is suitable for soups.
Long-grain does not stick when cooking. Various dishes are made from it - pilaf, soups, side dishes. The most elite variety of long-grain rice is "basmati". It always turns friable. How to cook crumbly
basmati rice is written on its packaging, just follow the instructions.
Steamed rice is the most affordable for many people. It does not stick together and contains many useful substances due to steam treatment.
Having chosen a variety of cereals, they begin to cook. How to cook friable rice? First you need to rinse it 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 salt. It is best to cook it in a bowl or pan with a thick bottom. Cook over low heat for about 20 minutes. Then cover and let it infuse for about 10 minutes.
You can make many side dishes from this cereal.
How to cook friable rice? The most delicious pilaf recipe
A wonderful rice dish - pilaf. He is prepared in a special way. In general, it is very popular, which its varieties prove: 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 prepared in many ways. But without a cauldron, it is impossible to prepare the most delicious option.
Having collected all the necessary ingredients, you can start cooking pilaf.
Put the well-washed cauldron over high heat, heat for 5-7 minutes and pour in fat (450 g), continue heating for about 10 minutes.
Throw onion rings (0.5 kg) into the cauldron, stir. When it gets a golden hue, it is necessary 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 carrots, 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 minimized and salt and spices added. Boil all this, stirring occasionally, for about 30 minutes. If the meat is fully cooked, you can add rice (1.5 kg) and pour boiling water 1.5 cm above the level of grains. Tighten the fire to maximum. Do not mix and cook until the water is below the level of rice, and the rice is half ready.
Twist the fire to a minimum. In the middle of the croup, collect a slide and cover with a lid so that its edges do not reach about 1-2 cm to the walls of the cauldron. And simmer for 15 minutes. Turn off the fire, and after another 15 minutes remove the cover, move everything.
Delicious rice, the recipe of which was given above, is ready to eat!
Bon Appetit!