Boiled rice is a versatile, quick-to-cook side dish for fried meat, fish, mushrooms and vegetables. Cooking delicious crumbly rice is not so difficult if you take into account some of the subtleties when cooking it.
It is necessary
-
- Serves 4:
- 1 cup long grain rice
- 2 glasses of water or broth;
- salt to taste.
Instructions
Step 1
First, measure out the right amount of rice and rinse it with cool water to remove debris and dust. To do this, pour rice into a saucepan, pour 2 - 3 times more water into it than cereals. Stir the rice thoroughly with a spoon or hand several times, remove the floating debris and drain the water. Repeat this procedure 4 to 6 times until the water is completely clear. Then pour cold water over the rice. After 20 - 30 minutes, put the rice in a colander, let the water drain, and the grains dry out a little.
Step 2
Now pour water into a thick-bottomed stainless steel pot and salt it. Salt the water a little harder than you want to get the finished rice. Place a saucepan on a fire and bring the water to a boil. If you are preparing rice for a side dish, it is better to use chicken, meat or even fish broth instead of water.
Step 3
Pour the rice into the boiling water carefully and evenly. Turn the heat to medium, but keep the water boiling. Cover the pot tightly with a lid to help the rice steamed well. Watch the water. It should not spill onto the stove. You don't need to stir the rice! Otherwise, you can break the rice grains with a spoon, starch will come out of them, and as a result, the rice will turn out to be sticky.
Step 4
Wait 10 minutes for the rice to boil. Then reduce the heat to the lowest and wait another 10-15 minutes while the rice is boiling. After the time has passed, tilt the pot slightly. If water appears, cook the rice for a few more minutes. If there is no water, then gently use a spoon to make a small indentation near the edge of the pan. There should be no water at the bottom either.
Step 5
When the rice is completely cooked, gently stir it quickly while it is hot with a fork or chopstick to separate the grains from each other. Then cover the pot of rice with a tea towel. It will absorb the steam, and the cooked rice will be dry and crumbly.
