How to make crumbly rice?

How many tasty and nutritious dishes you can make from rice! And when it is crumbly, then it turns out an excellent garnish, perfectly combined with vegetables, and with meat, and with fish. In addition, rice is very useful for the human body. It contains vitamins B, E, PP, as well as copper, magnesium, phosphorus, potassium, iron, calcium, manganese, zinc, selenium. How to cook crumbly rice, so that it remains tasty and retains its useful properties? The question, it would seem, is trivial. Nevertheless, often rice is not perfect. There are several points, considering which, you can achieve perfection in this business.

First of all, to get a crumbly rice, you must choose the right type of cereals. Different varieties are used for completely different dishes. Thus, rice can be round-grain, medium-grained and long-grain. Between each other, the species differ in terms of cooking time, processing method, useful properties, and even in shape and color. Kruglozerny rice quickly absorbs water, and therefore in the process of cooking strongly adheres. For this reason, the loose rice can not be cooked from such cereals. This variety is used more for making puddings, sushi or casseroles. The medium grain rice absorbs water, contains a lot of starch and is viscous. It is well suited for risotto or soups. But the ideal variety for preparing a crumbly rice garnish is a long grain. When cooking, it does not stick together, resulting in an excellent garnish from it, to fish, meat and vegetables.

After the variety is selected, it is possible to start the cooking process itself. The most important rule: the rice must be thoroughly rinsed before the transparency of the water to wash off the husks, excess starch and dust, and then soak it in cold water.

Several options for how to weld loose rice :

1. Rinse the croup thoroughly, leave it for 60 minutes in cold water. Then, when it is absorbed almost completely, add a little more water and put on a slow fire for 5 minutes. Stirring is not necessary. So rice cooks quickly, does not burn and remains crumbly.

2. Rinse carefully rice, put it in cold water for 15 minutes. Fold the rump on a sieve so that the water is completely glass. At the preheated frying pan, put the rice and, stirring, wait for the remaining water to evaporate. Then you can put it in a saucepan and add a broth, for example, a vegetable. When it boils, cover and cook for another 10 minutes over low heat. Friable rice is ready!

3. The next way you can cook rice of any sort, and it will still be crumbly and tasty. The method is called "army". In boiling water you need to fall asleep already washed rice and wait until it boils. Then immediately recline on a sieve and rinse again with cold water. When all the water drains, you need to put rice again in cold water and cook, without stirring, until cooked.

That is, as can be seen from the proposed cooking options, friable rice can be welded either by absorption method or by immersion method. 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: water should be twice as much as cereals. In this case, the rice will turn out to be tasty and crumbly, and the whole family can enjoy a quality cooked dish.