Crumbly rice
Description
Crumbly rice. I have for many years do not always get it done, and cases where he remained absolutely tender and crumbly, but - incredibly delicious (that's why I do not like special bags for cooking rice), can be counted on the fingers of one hand. Although various pilaf, or even rice with vegetables, it gets me so that "the tongue swallow."
Ingredients
Instructions
But this situation corrected my bosom friend, a committed bachelor, which I was a member at the dinner. And as a side dish he cooked plain rice. But he was so crumbly and tender that I did not fail to ask him about all the intricacies and secrets of its preparation. And what was my genuine surprise that the secrets and tricks here to do, and make the crumbly rice can even the smallest, novice and inexperienced cook. What, in fact, I want to share with you. So I have the menu today - crumbly rice.
So, for its preparation we need directly cereal rice (take one glass to make it easier to believe)
twice in water (this ratio - the most important part of the recipe)
and a teaspoon of salt without top. That's all, proceed to our "sacrament."
Put to boil water. And no "is about", "almost" or "a little bit left," only the absolute boiling water.
Fall asleep in the cauldron (or pan, just not necessarily enameled, almost guaranteed pristynet) rice, salt (and then forgotten), and pour the boiled water cooked. We put it on the fire.
When we are not yet ready crumbly rice boils (and it happens very quickly), slightly reduces the fire, and cook, covered only a few minutes, no more, no less.
Now turn off the fire, and without opening the cover, "forget" about it for 20 minutes.
That's all crumbly rice is absolutely ready. Water is completely absorbed, it was crumbly and very gentle, and difficulties, as you have just seen, did not have any.
Enjoy your appetite.
Garnish
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