Rice is a fine garnish. But very few people are able to train him correctly. Tasty to make rice and also to make it friable, it is necessary to forget everything that you knew about its cooking still. You learn to cook rice in a new way.
It is required to you
- - rice
- - salt
- - vegetable oil and creamy
- - onions
- - cumin
- - barberry
- - garlic
- - carrots
- - roasting pan
- - cauldron
- - ceramic frying pan with thick walls and a cover
- - pan
Instruction
1. How tasty to make rice, know in China and India, but also on our traditional cuisine it can turn out isn't worse at all. First of all it is necessary to choose the correct grain, basmati rice is the most tasty. It has ostrenky, thin and long grains. This type of rice turns out more fragrant and beautiful, but also it is more expensive than usual. So if there is a lack of finance, also plain grains will approach.
2. After the correct rice is chosen, it is necessary to prepare suitable ware for cooking. To tasty make rice it turns out if to cook it a thin and wide layer. So the most suitable ware – a frying pan with a diameter of 25.5 with a cover. If there is no cover to such frying pan, it is possible to adapt a cover from a big pan. Then it is necessary to cut and fry onions – on vegetable oil, to a golden crust. If to cook rice with onions, it will be much more tasty. If you don't love onions, it is possible to boil rice without it. All the same it will be tasty. To the fried onions or just with vegetable oil at the bottom it is necessary to put rice in a frying pan. There is an opinion that it isn't necessary to wash out it before cooking, otherwise useful substances will leave. And at high temperature of a croup all the same will become clean. Rice should be mixed accurately directly in a frying pan that all grains became covered with oil. Then it will turn out friable. Then it is necessary to add hot water to a frying pan, it is better boiled.
3. It is possible to make tasty rice and on chicken broth. Liquid has to be twice more, than grain. That is if rice, for example, of 150 ml, then water or broth there have to be 300 ml (it is necessary to measure rice in ml, but not in grams). Still it is necessary to salt rice – on each 150 ml there is about 1 teaspoon of salt. Then everything needs to be mixed and closed very accurately a cover, having lowered fire on a minimum. It is necessary to stir rice only once, it is no more by no means. Excessive hashing leads to allocation from starch grain. Rice which is stirred much turns out sticky and then surely sticks together. Rice of 15 minutes cooks. It is possible to check readiness, having tried grain. It is possible to incline a frying pan cover also carefully: if on an edge moisture accumulates, rice isn't ready yet. When rice is ready, it is necessary to uncover, and to cover a frying pan for 5-10 minutes with a towel. In it excess moisture will gradually be absorbed. Rice is ready, it can be given, having slightly loosened with a fork.
4. Very tasty rice can be cooked, using a roasting pan. At this ware thick walls, and it is the main factor in simple preparation of the most tasty pilaf or a garnish from rice. And it isn't necessary to apply special efforts, it is enough to wash out, take rice on a glass of grain one and a half glasses of water and to put in a roasting pan at the bottom of which mix vegetable is already poured and a desi – so it will turn out more tasty. The walls of a roasting pan are thicker, the it is more than chances to receive very tasty dish. The fact is that such rice cooks on very slow fire, and heat from fire is evenly distributed on walls. Thus, rice gets warm too very evenly, it won't burn, it will turn out friable and besides fragrant.
5. There is also one more way of cooking of rice which will allow to receive the "correct" dish without special efforts. Of course, this preparation in a cauldron. And not only on naked flame or a plate, but also in an oven. The last way will be more preferable because the cauldron will get warm not only from below, and from all directions. As a result rice will begin to pine. The good idea – to make pilaf thus. The meat of mutton or pork, fragrant barberries and the cumin cut by straws carrot added to rice and integral segments of garlic will create very much and very appetizing combination. And rice while pines in an oven, will become impregnated with fat from meat.
6. It is very important that tasty rice was besides useful. To make it such, it is necessary to know one important fact: the less croup is exposed to thermal treatment, the more valuable substances in it remain. Combine two factors – taste and advantage – it will turn out at preparation of rice in ceramic ware with thick walls and a cover which is closed densely. It is necessary to heat in a ceramic frying pan a spoon of olive oil, at desire to add the same quantity creamy, and then to pour out the rice which is washed out by the Chinese tradition seven times in a frying pan rice. Then very quickly to mix, thus having evenly distributed oil on grain, and only then to fill in with water. The proportion – about 1:2, that is on a glass of grain is required two glasses of water. But it is possible to take also one and a half. It is necessary to cook rice on very silent fire and under densely closed cover – until ready.