Boiled rice - the excellent light garnish comprising a set of useful minerals. It not only perfectly approaches meat and fish, but also is the main ingredient of various dishes.
It is required to you
- rice - 1 glass;
- water - 1.4 l;
- desi - 50 g;
- salt to taste.
Instruction
1. Before starting cooking, prepare rice. Pour out it on a clean dry table and touch. Besides rotten grains select also dark according to color that the cooked rice turned out not only tasty, but also beautiful.
2. Put the peeled rice in a pan, fill in with cold water and carefully wash out hands. Then pour out muddy water. Repeat this procedure until water doesn't become almost transparent. Usually for this purpose there is enough 10 washings, but everything depends on pollution degree. What rice before cooking will be cleaner, that rassypchaty and more tasty it will turn out at the end.
3. Fill in the washed-out rice with a large amount of water and put on average fire.
4. Before boiling and in the course of cooking surely stir slowly it, otherwise it will stick to a bottom and walls of a pan.
5. As soon as grain begins to boil, lower fire, and then add to it salt to taste. Pay attention that for rice of salt have to be a little more, than, for example, for the same amount of pasta or buckwheat.
6. You watch that rice didn't boil soft. Ideally welded has to be friable, soft, but not reach degree of kasheobrazny weight. Therefore periodically taste it on hardness in the course of cooking.
7. Merge ready rice in a colander and slightly wash out a baking plate a water jet of room temperature. Then lay out it back in a pan. Rice for preparation of any dish is ready.
8. If boiled rice serves as a garnish, add to it a little kindled desi and accurately mix. It is also possible to add there and tinned corn. Then a garnish will turn out not only tasty and useful, but also very beautiful.
9. Add to the boiled head rice it is a lot of kindled oil dissolved in it honey and raisin. And boiled rice will turn into a fine light dessert which will become ideal end of a lunch or dinner.