How many delicious and nutritious dishes can be made from rice! And when it is friable, it makes an excellent side dish, which goes well with vegetables, meat, and fish. In addition, rice is very beneficial for the human body. It contains vitamins of group B, E, PP, as well as copper, magnesium, phosphorus, potassium, iron, calcium, manganese, zinc, selenium. How to cook friable rice so that it remains tasty and retains its beneficial properties? The question, it would seem, is trifling. However, rice is often imperfect. There are several points, considering which, you can achieve perfection in this matter.
First of all, in order to get friable rice, you need to choose a suitable variety of cereals. Different varieties are used for completely different dishes. So, rice can be round-grain, medium-grain and long-grain. Between themselves, the species differ in cooking time, processing method, useful properties and even in shape and color. Round-grain rice absorbs water quickly enough, and therefore, during cooking, it sticks together. For this reason, friable rice cannot be cooked from such cereals. This variety is used more for making puddings, sushi or casseroles. Mid-grain rice strongly absorbs water, contains a lot of starch and is viscous. It is well suited for risotto or soups. But the ideal variety for the preparation of friable rice side dish is long-grain. When cooking, it does not stick together, resulting in an excellent garnish for fish, meat and vegetables.
After the variety is selected, you can start the process of preparation itself. The most important rule: the rice must be thoroughly washed until the water is clear to wash off the husk, excess starch and dust, and then soak it in cold water.
Several options for how to cook loose rice :
1. Rinse the cereal thoroughly, leave it for 60 minutes in cold water. Then, when it is absorbed almost completely, add a little more water and put on low heat for 5 minutes. No need to stir. So the rice cooks quickly, does not burn and remains friable.
2. Rinse the rice thoroughly and place in cold water for 15 minutes. Fold the grits onto a sieve so that the water is completely glass. Put rice in a preheated pan and stir, wait until the remaining water evaporates. Then you can transfer it to the pan and pour the broth, for example, vegetable. When it boils, cover and simmer another 10 minutes over low heat. Loose rice is ready!
3. The following method can be used to cook rice of any kind, and it will still be friable and tasty. The method is called "army". Already washed rice should be poured into boiling water and wait for it to boil. Then immediately recline on a sieve and rinse again with cold water. When all the water has drained, you need to put the rice in cold water again and cook, without stirring, until tender.
That is, as can be seen from the proposed cooking options, friable rice can be cooked either by absorption or by immersion. The first option, of course, is more difficult, but still it is worth trying it. The main thing is to follow the above recommendations and observe the necessary proportions: there should be twice as much water as cereals. In this case, the rice will turn out delicious and crumbly, and the whole family will be able to enjoy a quality cooked dish.