Boiled rice – a universal fast garnish in preparation and for fried meat, both for fish, and for mushrooms and vegetables. Make friable tasty rice not so difficult if at its cooking to consider some subtleties.
It is required to you
- For 4 portions:
- 1 glass of long-grain rice;
- 2 glasses of water or broth;
- salt to taste.
Instruction
1. At first measure the necessary amount of rice and wash it with cool water to remove garbage and dust. For this purpose fill up rice in a saucepan, pour into it water 2 - 3 times bigger, than grain. A spoon or a hand carefully mix rice several times, remove the emerging garbage, and drain water. Do such procedure 4 – 6 times until water becomes completely transparent. Then fill in rice with cold water. In 20 – 30 minutes cast away rice on a colander, let's water flow down, and to kernels to dry out a little.
2. Now pour water in a pan from stainless steel with a thick bottom and salt it. To Solita water is slightly stronger, than you want to receive ready rice. Put a pan on fire and bring water to the boil. If you cook rice as a garnish, then instead of water it is better to use chicken, meat or even fish broth.
3. Accurately and evenly fill up rice in the boiling water. Make fire on a mean, but so that at the same time water continued to boil. Densely cover a pan in order that rice was well steamed. You watch water. It shouldn't pour out on a plate. It isn't necessary to stir rice! Otherwise a spoon it is possible to break rice kernels, from them starch will be emitted and as a result rice will turn out sticky.
4. Wait for 10 minutes while rice boils. Then lower fire to the most minimum and wait even minutes 10 – 15 while rice is cooked longer. After time incline a pan a little. If there was water, then cook rice some more minutes. If there is no water, then accurately a spoon make small deepening near the region of a pan. At the bottom of water shouldn't be too.
5. When rice is finally ready, accurately quickly interfere it, it hot so far, with a fork or a stick that kernels separated from each other. Then cover a pan with rice a kitchen towel. It will absorb steam, and boiled rice will turn out dry and friable.