Long-grain rice varieties are those whose grain length exceeds 6 mm. The main advantage of long-grain rice is that it retains its shape during cooking, does not stick together. The finished rice is crumbly and aromatic. Therefore, long-grain rice varieties are ideal for making salads, pilaf, side dishes.
It is necessary
-
- - 1 glass of rice;
- - about 1, 5 glasses of water;
- - a little salt;
- - 1 tablespoon of butter or vegetable oil;
- - a thick-walled saucepan with a tight-fitting lid.
Instructions
Step 1
Pour the rice into a saucepan, add water, mix well, drain the water. Repeat this procedure 5-7 times until the drained water becomes clear.
Step 2
Pour the rice with cold water so that it covers the rice by about 1.5-2 cm. You can check the water level in the following way: lower your thumb into the water, placing it on the rice, the water should cover half of the first phalanx of the finger.
Step 3
Season the rice lightly. If you cook regs as a side dish or salad, keep in mind that salt will also be added to the sauce, gravy, so it is better to leave the rice slightly unsalted.
Step 4
Close the rice pot tightly with the lid. Remember: the tighter the lid is against the pot, the more flavorful and crumbly the cooked rice will be.
Step 5
Turn on the hotplate at maximum power, place a pot of rice on it and leave for 5 minutes.
Step 6
Reduce the power of the burner to minimum and cook the rice over that heat for 15 minutes.
Step 7
After 15 minutes, turn off the hotplate, but do not remove the pan from it. Let the rice stand for 5 minutes, then remove the lid, add 1 tablespoon of oil, stir the rice and cover it again for 3 minutes.
Long grain rice is ready!
