How to cook crumbly rice?

Rice is for many a favorite side dish, because it goes well with meat, and vegetables, and fish. This ancient cereal culture is still popular today. Long ago, rice won the hearts of the Asian people, and about 300 years ago became an integral part of our national culinary tradition.

And how useful is rice! It contains vitamin E, PP, vitamins of group B, and also minerals necessary for the person: phosphorus, copper, iron, magnesium, calcium, potassium, selenium, manganese, zinc. Those who have not yet appreciated the taste of rice probably just do not know how to cook it properly. After all, a delicious side dish of rice is crumbly rice!

How to cook crumbly rice - it's all about the varieties

In order to cook tasty and crumbly rice, it is important not only to cook it in a special way, but also to choose a suitable variety of rice. For different dishes are used completely different varieties of rice. They differ in processing method, preparation time, beneficial properties, and even color and shape.

  • Round grain rice is not suitable for the preparation of crumbly rice, as it absorbs water very quickly and very sticky in the cooking process.It is best used for making sushi, puddings or casseroles.
  • Medium grain rice is also better not to take in our case. It has a lot of starch in contrast to the long-grain rice, and it also absorbs water into itself, resulting in viscous. It is used for cooking soups or risotto.
  • Ideal for the preparation of crumbly rice will suit us long-grain rice. Its long, thin grains do not stick together during cooking. It is precisely long grain rice that is used to make crumbly side dishes for meat, fish, and vegetables.

How to cook crumbly rice

First, remember the most important rule! Before cooking the rice, it must be rinsed, and several times until the water is clear. Thus, you will wash off from rice excess starch, a dust and a peel. Do not be lazy then soak the rice for 20-30 minutes in cold water. After such a procedure, rice is fed with water, which means that it will be easier to cook crumbly.

How to cook crumbly rice, method number 1

  1. Rinse the rice thoroughly so that the water from it becomes clear.
  2. Fill the rice with cold water, leave it in this condition for 1 hour. Water is almost completely absorbed.
  3. Now add a little more water there and cook the rice on low heat for 5-7 minutes without stirring.

Thus, the rice will cook quickly, will remain crumbly and will not burn to the bottom of the pan.

How to cook crumbly rice, method number 2

  1. Wash the rice and soak it in cold water for 15 minutes.
  2. Then throw the rice on a sieve, do not rush, let the water completely drain.
  3. Now you need a frying pan. Warm it up and put the prepared rice there.
  4. Stir the rice until the water is completely evaporated.
  5. Well, if you have prepared in advance the broth of any vegetables.
  6. Vegetables should be removed from the broth, put the dried rice into it.
  7. Let everything boil, reduce heat and cook rice for another 10 minutes under the lid.

How to cook crumbly rice, method number 3

This method is called the army. At this point, some rice will be given, and this should be cooked crumbly. And it turns out the rice is really delicious and not a bit stuck together! So, how to do it:

  1. Rinse the rice thoroughly until the water is clear.
  2. Now pour the rice into the already boiling water.
  3. As soon as the rice boils, fold it over a sieve and rinse in clean cold water.
  4. Let the water flow to the end. Again, throw the rice into the water, just cold, put on the stove and cook the rice until cooked, without stirring.

As you understand, cooking rice can be divided into the immersion method and the absorption method. The first one, of course, is easier. But do not be lazy and try at least once to cook rice in the second way, the result will delight your entire family. And finally, we recall, the proportions of rice and water are approximately equal to 1: 2. Every time wash rice, follow our rules, and rice will turn out friable.

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