You can weld rice crumbly, in principle, using almost any variety, but if it is very difficult to achieve this with some grades, then using the oblong rice in most cases, you will not have any difficulties with this task.
How to cook round-grain rice delicious and crumbly?
Ingredients:
- rice grinded round-grain - 200 ml;
- Butter - 60 g;
- water 400 g;
- spice;
- salt.
Preparation
We are used to the fact that, as a rule, from round-grained rice, you get a delicious, but stuck together porridge or delicious rice casseroles, in general those end products from rice in which the friability of rice itself is completely unnecessary and even vice versa its stickiness is welcome. But still, even from such cereals, you can get a crumbly and delicious side dish.
One of the main conditions of preparation is a multiple washing of grains, so you will remove both the starch that is not needed and the remnants of rice flour formed when grinding rice.
The second condition is a change in the technology of cooking, rice pours out into already boiling water, and does not fill with cold, and then there is heating.
And the third is the presence of oil in the water when cooking rice, any of the edible oils will increase the likelihood that the rice will not stick together. The dishes should be used wide and with a thick bottom wide because the whole rice is better in contact with water and cooked at the same temperature, whereas in a high narrow pan the temperature at the bottom and at the top will differ significantly and some of the rice will be cooked before the other.
So, it is good to wash the rice several times, the water will cease to turn white, it should become transparent. In the dish you selected, pour in water, heat to boil and salt, then pour rice and add butter. And after the water boils already with rice, reduce the temperature to a minimum and do not mix, so you only damage the grains and they will give the starch, after which they will stick together.
After a quarter of an hour, you can lift the lid and check the condition of the grains, if the rice is almost ready and the water is almost boiled, put a paper towel on top of the pan and cover it with a top. In this state, it will come in 10-15 minutes, and excess water will be absorbed in the towel during evaporation.
How to cook steamed rice crumbly in a multi-bar for garnish?
Ingredients:
- steamed rice - 200 ml;
- butter - 50 g;
- vegetable broth - 400 g;
- spice;
- salt.
Preparation
This rice is basically the most friable. There are a lot of ways of its preparation, but always the ratio of liquid to rice remains constant, in volume it is 2/1, respectively.
Cook a good vegetable broth using not only onions and carrots, but also other root crops. And be sure to strain it with special thoroughness and scrupulousness. Rice grains or rinse under running water