The easiest way to prepare your rice well is to use a rice cooker. However, if you don’t have one or don’t want one, here’s a foolproof recipe.

for the rice that one of my grandmothers taught my mother, who taught me. This one, I mainly use it for seasoned rice dishes because things can be

it is added before boiling, or broth (a simple soup) can be used instead of water.

This is for 4 substantial servings (4 bowls of rice).

Will need:

1 large saucepan or a short pot.

2 cups white rice, preferably Persian, glutinous or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, extracted fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Addresses:

1.Put the rice in the bottom of the saucepan and wash it well by rinsing and then pouring in the cloudy water. Repeat until

You can recognize rice grains through the water, and then for this last rinse.

2.Put your middle finger into the saucepan until it touches the bottom, and add water or broth until the level reaches the second line of

your finger.

3. Add your salt and oil.

4.Place on the stove and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge

from the pot or saucepan.

Turn the stove on to medium / low heat and let it sit for about 20 minutes.

6. Check to see if it’s ready and if not, come back every 5 minutes.

7.If you need to check and you can’t tell by looking up, put a spoon in the middle and gently push to the side to see if there is anything.

water remains. If there is, move the rice back to cover the hole. Try not to touch it too much.

8. If you run out of water before the rice has the level of softness you want, in the well you do to check it, just pour a quarter cup

of hot water to the center and move the rice back to cover the water.

When ready, turn off the heat, cover the rice completely and let it rest for 5 minutes.

10. Stir and then serve.

Then there is the other absolute and safe way that my other grandmother taught me. This is how I cook rice when I want it simple.

Will need:

The amount of rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil.

To strain

A large bowl

Addresses:

1.Put the pot of salted and oiled water over high heat.

2. In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3. Drain as much water as possible from the rice and then wait until the water boils on the stove.

When the water boils quickly, gently pour in the rice.

5. Stir to make sure the rice doesn’t stick, then wait.

Every now and then, stir the rice, and after 10 minutes check to see if it’s done.

7.Check every two minutes after that, and when it’s as smooth as you like, turn off the heat and then pour the contents of the pot into a

strainer.

8. Shake the strainer a little to remove as much of the excess water as possible, and then return the rice to the now empty pot.

Season to taste and then serve.

Rice cooked this way can also be used to make rice balls, unless it is parboiled rice. Steamed rice should never be used if you prefer it sticky on its own, but it is the best to use when making fried breaded rice balls.

More tips on rice

For the brown rice, add a teaspoon of turmeric to the water before the rice begins to cook.

Seasoning blocks or broth give the rice a nice flavor. However, it will need to be stirred after cooking to distribute it evenly.

Use the leftover rice to make fried rice. It can also be used to add a little starch to a meatloaf in place of breadcrumbs.

Never let cooked rice sit for more than a couple of hours without keeping it very hot. The rice turns very fast. To serve it at parties that may last for a while, but keep it from burning to the bottom, place it in a pot on top of a pot of water over a tealight or other warmer. To quickly chill it before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt-restricted diet but don’t like rice too sweet, use a couple of pinches of pepper and unsalted chicken broth for improvement.

flavor.

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