Cooking of rice for inexperienced housewives remains process difficult, full of secrets and surprises. Whether it will turn out friable or will stick together in a lump, will be boiled thoroughly or will remain half-baked – till the moment of test the result of preparation of rice remains a riddle. However it can be foreseen and improved if to observe simple technology.
Preparation for preparation
There is a set of grades of rice, however to the inhabitant the nobility only two is enough: white dlinnozernisty and round. It is good to cook the first type on water while from the second excellent milk porridge turns out. Dlinnozernisty rice more рассыпчат and also is fast in preparation therefore it suits the beginning cooks better.
Washing of rice is an indispensable condition. However the reason not in its pollution, and in a covering powder talc which is made for long-term storage and transportation. It is carcinogen and at the regular use increases risk of a disease of stomach cancer therefore the container with rice needs to be filled in with water then carefully to stir contents a spoon. Liquid merges, and for achievement of the best result the procedure repeats.
Soaking is recommended for decrease in time for cooking, but isn't an indispensable condition at all. It is necessary to consider that the volume of rice, infused on water, increases, and the amount of the liquid which is filled in in a pan decreases.
Technology of process of cooking
Such proportion is applied to receiving porridge from friable risk: 1 glass of a product on 2 glasses of water. However these sizes can change depending on evaporability of water. If the dish is cooked on small fire in the closed pan, then the amount of liquid needs to be reduced. It is possible to lower grain both in cold, and in the begun to boil water, but at the same time the technology of cooking strongly changes. If to fill up rice in cold liquid, then the cover of a pan needs to be closed, and after boiling to lower fire to a minimum then it is necessary to wait for full absorption of water. The grain lowered in boiled water cooks on average fire in an open pan, and moisture shouldn't be absorbed, and boil away. After its disappearance the cover is closed, fire is done less, and the dish is a little more steamed. Instead the pan can be removed from a plate and to wrap up in a towel. Preparation time of the dry washed-out rice – 15 minutes, previously wetted – 10 minutes or is a little less. On the surface of rice grain there is a thin layer of cellulose which easily collapses scalding and the subsequent cooling and also mechanical influence. Therefore for preparation of friable porridge on water grain can't be disturbed and it isn't recommended to salt. It is necessary to leave it as is until cooling and giving to a table in the form of a garnish.