Such grades of rice at which length of grain exceeds 6 mm are called long-grain. The main advantage of long-grain rice — it keeps a form when cooking, doesn't stick together. Ready rice turns out friable and fragrant. Therefore long-grain grades of rice are ideal for preparation of salads, pilaf, a garnish.
It is required to you
- — 1 glass of rice;
- — about 1.5 glasses of water;
- — it is a little salt;
- — 1 tablespoon of creamy or vegetable oil;
- — thick-walled pan with a skintight cover.
Instruction
1. Pour out rice in a pan, fill in with water, it is good to mix, drain water. Repeat this procedure of 5-7 times until the drained water becomes transparent.
2. Fill in rice with cold water so that it closed rice approximately on 1.5-2 cm. It is possible to check water level such a way: lower a thumb in water, having put it on rice, water has to close a half of the first phalanx of a finger.
3. Slightly salt rice. If you prepare reg quality of a garnish or salad, consider that salt will be added also to sauce, gravy therefore it is better to leave rice slightly salted insufficiently.
4. Densely close a pan with rice a cover. You remember: the more densely the cover adjoins to a pan, the more fragrantly and rassypchaty there will be a cooked rice.
5. Include a ring on the maximum power, place on it a pan with rice and leave for 5 minutes.
6. Reduce ring power to minimum and you cook rice on such fire of 15 minutes.
7. In 15 minutes switch off a ring, but don't remove a pan from it. Let's stand to rice of 5 minutes, then uncover, add 1 tablespoon of oil, mix rice and again close it a cover for 3 minutes. Long-grain rice is ready!