Cooking rice for inexperienced housewives remains a complex process, full of secrets and surprises. Whether it turns out to be crumbly or sticks together into a lump, boil or remains half-baked - until the very moment of the test, the result of cooking rice remains a mystery. However, it can be predicted and improved if you follow a simple technology.
Preparation for cooking
There are many varieties of rice, but the average person needs to know only two: white long-grain and round. It is the first type that is good for boiling in water, while the second one makes an excellent milk porridge. Long grain rice is more crumbly and quicker to cook, making it a better choice for novice cooks.
Rice washing is imperative. However, the reason is not in its pollution, but in the coating with powder talc, which is produced for long-term storage and transportation. It is a carcinogen and, with regular use, increases the risk of stomach cancer, so a container with rice must be filled with water, after which the contents must be thoroughly stirred with a spoon. The liquid is drained and the procedure is repeated to achieve the best result.
Soaking is recommended to reduce cooking time, but it is not essential. It should be borne in mind that the volume of rice infused with water increases, and the amount of liquid poured into the pan decreases.
Cooking process technology
To obtain porridge from a crumbly risk, the following proportion is used: 1 glass of product for 2 glasses of water. However, these values can vary depending on the volatility of the water. If the dish is cooked over low heat in a closed saucepan, then the amount of liquid must be reduced.
You can lower the cereal both into cold and boiling water, but the cooking technology changes greatly. If you put rice in a cold liquid, then the lid of the pan should be closed, and after boiling, the fire should be reduced to a minimum, after which you should wait until the water is completely absorbed. The cereal lowered into boiling water is cooked over medium heat in an open saucepan, and the moisture should not be absorbed, but boil away. After its disappearance, the lid is closed, the fire is made less, and the dish is steamed a little more. Instead, the pot can be removed from the stove and wrapped in a towel.
Cooking time for dry washed rice - 15 minutes, pre-soaked - 10 minutes or slightly less.
There is a thin layer of fiber on the surface of the rice grain, which is easily destroyed by scalding and subsequent cooling, as well as mechanical stress. Therefore, for the preparation of crumbly porridge in water, the cereal should not be interfered with and it is not recommended to salt it. Leave it as it is until it cools down and serves as a side dish.
