2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
At first glance, cooking rice looks like a child's play that even those of us who are not fakirs in the kitchen could handle.
Rice can always be prepared, but not always the taste of a particular dish in surprises and fascinates. This is mainly due to some mistakes that are made in the culinary processing of this cereal.
To preserve the energy value, nutrients, vitamins and minerals, good taste of rice, when cooking you must follow the following rules:
- If you do not pre-soak the rice, be sure to wash it until it stops releasing "milk" water.
- It is best to soak the rice in advance in water for about 30-60 minutes depending on the season. For an hour the product is left in water only in winter. In this way the rice softens, as a result of which it reaches culinary readiness faster and its much more valuable substances are preserved.
- In order to be fluffy and without excess liquid, which is often obtained, the rice / water ratio must be 1: 1.25. According to some other recommendations, the ratio of 1: 2 and 1: 3 is the most appropriate.
- While the rice is boiling on the stove and 10 minutes after it is ready, you should not remove the lid of the pot. If it opens and the steam from the dish comes out, the cooking goes to a completely different mode.
- After boiling, the stove must be reduced and the rice boils "quietly". Towards the end of cooking, the cooking should be very weak.
- Do not add salt while cooking rice.
- Round-grain rice varieties are the most suitable for desserts. Italian arborio rice is ideal for making risotto, and long-grain Spanish rice is suitable for cooking paella.
Recommended:
Some Important Tips For Cooking Rice
According to many professional chefs, one of the most difficult culinary endeavors is to prepare delicious rice that also looks good in appearance. Here are some tips that might help you if your rice still doesn't turn out the way you want it to.
Grandma's Advice: Culinary Tricks And Subtleties In Cooking Soups
The taste of a soup depends on the raw materials used, its type and concentration. But last but not least, as the grandmothers say, it also depends on the skill of the cook. We can learn many of the intricacies of cooking from our grandmothers.
Culinary Tricks In Cooking Brown Rice
Although white and brown rice contain approximately the same amount of calories, brown rice has a number of benefits that are not bad to know. About 100 grams of it are enough for us to feel full, and the starch contained in it does not lead to the accumulation of fat.
Culinary Subtleties In Cooking With Watercress
Watercress combines vegetables and herbs. The cultivated plant is used in cooking. Because it prefers water and grows near it, it is also called watercress or wet, even watercress. In the distant past, it was used as a tonic in battles, as well as a medicine.
Culinary Subtleties In Cooking With Bay Leaf
Bay trees have been valued since ancient times. Their leaves have been used to treat a number of diseases for thousands of years. And investing in cooking is the easiest way to reap the benefits. By adding bay leaf to our dish we get a unique taste and a bouquet of health benefits.
