Rice in bags is the practical proposal of producers for those who in principle aren't able to cook grain. Such type of the packaged products doesn't need to be disturbed in the course of cooking, it isn't required to watch constantly it, it doesn't stick to a pan, and ready rice always turns out friable and toothsome.
Instruction
1. Stir up a bag of rice. As a rule, one packing is equal to one portion of rice. Usually in bags for cooking the white long-grain steamed and brown converted rice is offered, is more rare – the kruglozerny steamed grain.
2. Boil a large amount of water in a pan with a thick bottom, generously add some salt. On a 100-gram bag not less than 1 liter of water are necessary.
3. Place cooking packages of rice in water, without opening them and without puncturing. Small openings on all area of packing allow grain to absorb the necessary volume of liquid in the course of preparation. The boiling water has to cover bags completely. Keep in mind that the packaged grain before cooking isn't required to be washed out – they are already cleaned and processed properly.
4. You cook rice, having densely closed a pan, on moderate fire to full readiness: the white converted rice is enough to boil 12-15 minutes, brown - 22-25 minutes.
5. Get a bag of rice a fork for a special loop on one of its parties provided for this purpose. Let's water flow down.
6. Open a cooking package, having knifed it in the area of notches. Lay out rice on a plate and add oil to taste that its tax as a garnish, or use for preparation of a special dish according to the recipe.
7. Ready rice turns out tasty and friable. Cooking in bags guarantees lack of sticking, burning of a product. And after preparation the pan is enough to be rinsed.