Secrets of delicious rice cooking for garnish
We all know that boiled rice is a universalgarnish. It will perfectly combine with fish, meat and vegetable dishes. With the right preparation and skilful combination of spices and seasonings, you can achieve a truly excellent taste and the product will savor even on its own. But often we do not stick to the cooking technology, and it's not what we wanted at all. As a result, we get an incomprehensible sticky mass, which does not cause any special appetite. In order to avoid mistakes and prepare a delicious side dish you need to take advantage of some of the tips that our article will provide you.
How to achieve friability
Usually housewives prefer to have on their deskthe rice looked crumbly, and not like a paste. Therefore, before putting the casserole on the fire, it is necessary to wash it from talc and starch. The whole point is that before the import into our country, rice is subjected to protective treatment, which is based on starch with starch or talc. These substances do not carry any harm to our body, but the appearance of the grains is very influenced. Rinse should be about five times, until muddy water becomes transparent.
In addition, it will not be out of place for ten minutes to leave the croup, soaked in water. This method allows you to shorten the cooking time and evenly boil the grain. But do not forget to wash it again afterwards.
The main rule of cooking is the ratio of one glass of rice to two glasses of water.
If you are going to throw his boiling water,then you do not need to cover the lid in the future. If water and cereals are put simultaneously, then the pan should be covered. As soon as you see that the water begins to boil, the fire should be reduced to a minimum. It should be taken into account that the round-grained one loves the closed type of cooking, and the long grains - on the contrary, the version with an open lid.
The most important thing is if you are cooking rice for a garnish, andnot for risotto or porridge, then you need to take into account some subtleties. Firstly, rice in this case can not be prevented! The maximum that you can do is to make small holes with a spoon, so that it evenly boils. The second is the salt after cooking. Seasonings can fall asleep immediately after you see boiling water.
The cooking time in many respects depends on which cooking method and variety you have chosen. Grades of white rice, as a rule, are prepared no more than 20 minutes even with the lid open.
How to give a more appetizing look and taste
If you want your garnish to be smart, andnot faceless, then at the boiling point of water, we recommend adding half a teaspoon of turmeric. This seasoning will give the grains a rich wheaten color, which encourages appetite.
To improve the taste is perfectdried barberry or garlic, as well as oriental spices called zira. In addition, in rice you can put a few pieces of butter, it will be very tasty and fragrant. The simplest option is the addition of universal seasonings, which can be purchased at any grocery store.
Someone treats cooking assomething ordinary and boring, and therefore the dishes are obtained. And for someone, cooking is a whole art, the required maximum return. This applies to absolutely everything, even as in our case - rice for garnish. Which approach to choose is up to you, but in any case, a pleasant appetite!
