Rice is the healthiest and most nutritious grain crop. It only takes 50-70 g to eat, so economy is another quality of rice. It is thanks to its properties that there is such a large assortment of dishes with the addition of rice.
It is necessary
-
- rice (1 glass);
- onion (1 large);
- carrot (1 medium);
- butter (50 g);
- tomato juice (2 tablespoons);
- adjika (1 tbsp.spoon);
- boiled water (2, 5 cups);
- salt and pepper to taste.
Instructions
Step 1
Choose long rice - it sticks less when stewing than round rice. Pour the required amount of rice into a saucepan. Rinse it under running water until the water is clear. Rice washing helps to remove fine shell particles not removed during processing and rice dust.
Step 2
Peel the onions and carrots. Finely chop the onion and grate the carrots on a medium grater.
Step 3
Take the pot you will be cooking in and put it on high heat. It is best to use a cauldron, as it has thick walls. Put butter on the bottom.
Step 4
When the butter has melted, add the chopped onion to it. Simmer for two minutes, stirring occasionally. Pour the carrots into a saucepan with the onion and simmer until the onion turns golden.
Step 5
Place rice in a saucepan. Pour in water so that it barely covers the rice. With this amount of water, the rice will be stewed, not boiled. Stir everything in a saucepan, cover. Reduce heat to low and simmer for 30 minutes. To prevent the rice from sticking, add 2 tablespoons of vegetable oil while stewing.
Step 6
Add tomato juice and adjika, stir. Season with pepper and salt.
Step 7
Can be served as a side dish for meat, fish, stewed liver.
