How to cook loose rice?

Boiled rice is the most common dishon the planet. To prepare this popular side dish, you often need friable rice. And if even a child can turn rice into sticky porridge, then not every housewife knows how to cook friable rice. Sooner or later, all cooks ask themselves this question. If you don’t keep an eye on it, the rice will stick together or burn, if you remove it from the heat too early, the rice will be raw. Therefore, when cooking rice, you must follow a number of important rules:

Water is always required twice as much as rice is planned to cook;
The rice is put in only after the water boils;
Before cooking rice is washed several times with running water, so that accumulated dust is washed off from it;
In the water never add seasonings, rice is prepared on its own;
Be sure to cover the pan with a lid that is better transparent so that you can control the cooking process;
Cook rice only on a small fire and never open the lid, you can not let off steam;
On a fire, the pan with rice should hold exactly 12 minutes, another 12 minutes the dish should stand, walk.

And only after all these procedures you canopen the lid and add the aroma of the seasonings to the rice. Only now can you add oils, salt, pepper or add fillers. There are a great many varieties of rice, some varieties are simply not made for cooking crumbly or such cooking is difficult.Let's take a closer look at some varieties of rice:

Brown rice is cleaned only from the top layershell. Its grains contain cuticle from bran. It is on this skin that rice is called, it has a shade of brown. Gourmets around the world say that brown rice has an incredible taste and aroma. To cook friable brown rice is much more difficult, for cooking you need twice as much water as for cooking ordinary rice. And be patient, the brown rice is prepared for about forty minutes.

Basmati rice is characterized by a nut taste and a soft texture. As a rule, complex national dishes are cooked from it, where an increased stickiness of the product is required. Basmati can not be friable.

Jasmine rice is very gentle and has a specific flavor. At the end of cooking, it is always sticky and very airy. Jasmine rice is not brewed crumbly.

Arborio, risotto, already by name it is clear thatthe main purpose of this sort of rice, is the preparation of an Italian favorite dish - risotto. This variety is made for preparing a thick rice porridge. One grain Arborio absorbs in itself five times more liquid, than weighs itself! Even an Italian cook can not weld Arborio crumbly.

Paella, Valencia, another delicate sort of rice, is used exclusively for cooking paella. Friable does not brew.

Black rice found in our supermarkets is difficult andat a price it is several times more expensive than usual. Black rice has a specific taste of grass. It is used in the preparation of oriental treats. Friable does not brew.

Red rice. This type of rice has a pronounced nutty flavor. It is heavily boiled and used for cooking various Asian salads. Friable does not brew.

The most famous rice dish in our country— this is pilaf. Chefs have come up with hundreds of recipes for making crumbly pilaf; in real pilaf, each grain lives its own life. How to cook crumbly pilaf? Do the same as in the recipe for cooking rice separately, without bringing the rice to full readiness, remove from the heat without opening the lid. After removing the pilaf from the heat, let it stand, it should steam in its own aromas. After infusing, such pilaf will crumble on the plates of your guests. Modern housewives increasingly ask the question, how to cook crumbly rice in the microwave? And is it possible? It is possible, but you need to stock up on heat-resistant dishes. Act according to the already known principle, first rinse the rice well, then boil the water and only then pour the rice into the container. Set the microwave to medium power and wait for the result for 12 minutes. After removing the rice from the microwave, let it finish cooking, then add spices and serve. Enjoy your meal! We recommend reading: