How to make crumbly rice: tips and recipes

The question of how to make crumbly rice, is increasingly harassing young housewives. Its popularity has become very great, because garnishes from rice are excellent for meat, fish, and vegetables. By the type of dish give an estimate of its taste, because it is very important that the rice was friable. Prepare crumbly rice very easily. It is important to choose the right variety, to know how much to pour in water and on what fire to cook.

A few decades ago on the shelves of shops was only round rice, which as a result of cooking is very much boiled, and turned out porridge-mash. Now in the shops you can see a lot of different varieties of rice, different in color and method of processing.

Round-grained rice is very digestible and suitable for puddings and casseroles. Trying to make it crumbly is not necessary, since it will not be so.

Medium-grained when cooking is easy, the grains are only slightly stuck together, it is suitable for soups.

Long-grained when cooking does not stick together. From it they make different dishes - pilaf, soups, side dishes. The most elite variety of long-grain rice is basmati. It always turns out friable. How to make loose rice basmati, written on its packaging, just follow the instructions.

Steamed rice is the most affordable for many people. It does not stick together and contains many useful substances due to steam treatment.

Choosing a variety of cereals, they start cooking. How to make crumbly rice? First it needs to be washed a couple of times until the water is clear. Next, pour boiling water to cover the rice by 3 cm, and salt. It is best to cook it in a cauldron or a pot with a thick bottom. Cook on low heat for about 20 minutes. Then cover with a lid and let it rest for 10 minutes.

From this grocery you can cook a variety of side dishes.

How to make crumbly rice? The most delicious recipe for pilaf

A fine dish of rice is pilaf. It is prepared in a special way. And in general it is very popular, that its varieties prove: with pork, beef, lamb, chicken, vegetable, fruit, lean, vegetarian.

According to the classic recipe, this dish consists of meat, rice, onions, carrots, fat and spices. Pilaf is cooked in different ways. But without kazan it is impossible to cook the most delicious option.

Having collected all the necessary ingredients, you can start cooking pilaf.

Well-washed casserole put on a strong fire, warm up for 5-7 minutes and pour in fat (450 grams), continue heating for about 10 minutes.

Slice the onions (0.5 kg) into a cauldron, stir. When it gains a golden hue, you need to add diced meat (1.5 kg) and fry so that a darkish crust appears on the meat (about 10 minutes).

Then you can add carrots, cut with straw (1 kg), continue frying for another 10 minutes. And then you need to pour boiling water to cover everything that is in the cauldron. Fire must be reduced to a minimum and add salt and spices. All this boil, stirring occasionally, about 30 minutes. If the meat is completely ready, you can add rice (1.5 kg) and pour boiling water 1.5 cm above the level of grains. Twist the fire to maximum. Do not stir and cook until the water is below the rice level, and the rice is half ready.

Fire twist to a minimum. In the middle of the groats to collect a slide and cover, so that its edges do not reach about 1-2 cm to the walls of the cauldron. And simmer for 15 minutes. Fire switch off, and after another 15 minutes remove the cover, move everything.

Delicious rice, the recipe of which was given above, is ready for use!

Bon Appetit!