Garnish for all time: how to cook loose rice.

In our stores are sold several varieties of rice, only a part of which when cooking does not stick together. For sushi, glutinous rice is used, so it does not fit. Even a schoolboy will understand how to cook loose rice if he uses a semi-finished product in packages. In fact, in a special brewing package there is a sort of rice with long grains, which itself is brewed exactly crumbly due to the low content of starch.

Simple long rice grains are great for those to whom the preparation of crumbly rice is more like a puzzle with many unknowns. It is worthwhile carefully select the dishes - if the bagged rice can be cooked in almost any pan, the loose rice requires either dishes with thick walls and a bottom, or a special electric rice cooker.

Lovers of cereals with round grains are even more concerned with the question of how to weld loose rice, because in these grades the gluten content is higher than in long rice. However, lovers of round rice have their own reason - if you compare different varieties, then rice with long thin grains is drier, and in round rice, the grains are soft and tender.

Traditionally, we cook friable rice in cast-iron dishes, for this we use cossacks, but the usual тятatyanka for baking is also suitable. Before thinking how to boil the crumbly rice, you need to go through the groats - there may be small pebbles or dark millet grains. If there is a possibility, then the seedling, crushed grain of rice is selected. For the sake of justice it is worth noting that in the rump of the highest grade, the chopping occurs randomly in the form of a pair of grains, this is not critical. A good crumbly rice is also obtained from steamed polished cereal, it differs from the usual light translucency of grains and a hint of yellowness. From such rice it turns out a good tasty pilaf or risotto.

After the croup is overfilled, it must be rinsed. For crumbly rice, the croup is washed with cold water until the starch ceases to wash off, but there is one trick here - after a couple of rinses, pour the croup with a lot of boiling water, mix with a spoon and leave for about five minutes. Water drained and washed further to clean water, it is convenient to do this in a sieve.

In the prepared clean dishes laid rice and poured cold water from the calculation of 1: 2 or about 3 cm from the surface of rice to the surface of the water. Salt in the water is added immediately. And here lies one important secret. The fact is that an important role is played by steam, so it is better to choose a tightly fitting, heavy lid. On sale you can find a steamer for cooking rice, electric rice cookers work on the same principle - steam is used. However, in the Kazanka, rice is not worse.

When cooking, you need to focus more on sound and time than on appearance. We start to cook rice on high heat, bring it to a boil and immediately reduce the fire to medium. Only three minutes of boiling, and you can reduce the heat under the cauliflower to a small fire. Ten minutes of rice should be kept on fire, while not trying to open the lid, it is very important that the steam does not evaporate. After that, remove the kazanok from the fire and act in two ways, to choose from. The first is to open the kazanok or pot, put a little butter over the rice, close and leave for about twenty minutes. The second - do not open and still leave to reach the same time. Butter should be added only if you love this product, there are no contraindications to the dietician and harmony with the accompanying dish will not be disturbed. If you plan to fill rice with milk or yogurt, limit the salt when cooking.

Now you know how to cook loose rice, which is perfectly combined with fish, meat, vegetables and many other products.