2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the culinary world, there are several things that are the "tip" of the tops. Rice and its separation into grains is certainly not one of them, but the constant sticking is unpleasant for the aesthetic appearance of the dish.
There is a technology that works flawlessly and rice becomes like a magazine. It takes a little longer, but like anything we want to be perfect, it takes more work. In fact, the problem in this case is that you have to be almost constantly by the rice and on the stove to pour water and watch it.
Whatever you cook with rice, if you want it to be on individual grains, try this technology. It's not complicated, but the rice is really great. You wash the amount of rice well and get to work. We miss the spices, vegetables and smells - it depends on who wants to cook what, and they are not the subject of discussion.
The technology is as follows:
1. Fry the rice for about 3 minutes, stirring constantly.
2. Prepare water depending on the amount of rice you use. Water, as you know, should be 3 times more than rice - 1 tsp. rice put 3 tsp. water.
3. Once the rice is lightly fried, start adding the water, but not all at once. Pour only part of it - enough to cover the rice about an inch above it.
4. Stir lightly and allow the rice to absorb all the liquid.
5. Then add the same amount of water again and wait for it to absorb. Continue the same procedure until the water runs out.
Another option is to always use milled rice, but it has a slightly different taste.
Prepared according to the technology above, the rice remains in grains, whether it is blanched or quite plain, although it is cooked a little slower. All you need to do is be around the stove constantly so that the rice doesn't burn.
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