What religion you wouldn't practise what social circle you didn't treat, rice remains one of the most used cereal cultures on the planet. This product is ideally combined with vegetables and fruit, it can be given to meat and fish. Rice is used in any diet as it doesn't sate an organism, but at the same time satisfies its energy needs. Rice contains proteins, carbohydrates, potassium, calcium, magnesium and phosphorus. Correctly to make rice it is necessary to understand its grades. Remember that different grades of rice are preparing differently, respectively and the taste will differ.
Long-grain rice is considered the most popular. This grade of rice is used for preparation of pilaf and also as a garnish for meat or fish. An ideal grade of rice for soup the medium-grain rice is considered. It will absorb more water and will give to a dish viscous consistence. A frequent guest at preparation of a dish is white rice. You shouldn't overestimate it as such grade of rice underwent grinding, so, contains less useful vitamins. The brown grade of rice is considered the most useful. The crude cover bears in itself an advantage maximum.
In order that that's right! cook rice it is necessary to go deep into the mysteries of cookery, there you will be able unambiguously to find the suitable answer. We will begin, perhaps, with milk rice porridge. The most widespread mistake addition of sugar in porridge directly at the time of preparation is considered. At the same time rice boils soft and becomes sticky. To receive friable rice porridge, dilute sugar in boiled water, and add it to porridge upon termination of cooking.
To prepare really divine dish you shouldn't add to rice huge amount of water, opinion that rice loves water mistakenly. Rees loves a good desi, at the same time you also will be delighted with the received rice porridge. One more widespread mistake is frequent stirring of rice porridge. Ideally, it is necessary to stir rice at immersion of grains on a bottom, in order to avoid their sticking to a pan bottom. Do you consider yourself the fan of pilaf? Choose the oblong friable, fried rice. At preparation of pilaf fry onions, carrot, meat, and only then place rice in ware. Don't mix it. Gradually add to water rice, creating at the same time the steam atmosphere, favorable for rice. Remember that pilaf doesn't love vanity, and the water added with surplus will only spoil taste of your masterpiece. If you want rice to remain friable not only in pilaf, but also in other dishes, resort to the help of a lemon. Add 1 tablespoon of a lemon (juice) to the boiling water. That you didn't prepare, rice will be friable and fragrant. If you want rice to be snow-white, then add several droplets of vinegar in the boiling water. Remember that the rice lowered in cold water - will boil soft, in hot - will keep all the qualities.
The western and east way of preparation of rice enjoys the greatest popularity. According to east way of preparation it is necessary to wash out rice 3-5 times. It is necessary to fill up rice in the added some salt water brought to the boil. The pan needs to be closed a cover and to prepare within three minutes on strong fire, within two minutes on average fire and seven minutes on weak fire. The rice brought to readiness should be insisted within 12 minutes, to add oil and to enjoy the prepared dish. For preparation of rice on the western way it is necessary to resort to the help of a frying pan. Fry rice and add to it water. After water evaporates, add the next portion, you won't bring to readiness yet.