Japanese chefs tell how to cook rice correctly so that it is crumbly and tasty
Japanese chefs are considered great experts in cooking rice dishes. Therefore, their valuable advice becomes useful to other cooks and ordinary housewives.
From a natural product you can easily get tasty and crumbly rice of any variety.
Rice porridge prepared according to these tips can be used as a side dish in a salad or in sushi.
First, soak the rice grains in cold water for 10 minutes. It will swell and absorb moisture, which will significantly improve the taste and final result of the dish. The water should completely cover the rice. Then drain it and rinse the grains with water several times.
Transfer it to a container with a thick bottom - this is a must. Pour water over the rice grains so that the water level is two fingers above the grains (this is about 2-3 cm).
Cover the container with a lid and cook over medium heat, after boiling, cook for 8 minutes, then turn off the heat and leave the container, without opening the lid, to stand on the stove for the next 8 minutes.
Then remove from the stove and let the rice sit for another half hour. There is no need to drain the water that did not boil away during cooking.
After 30 minutes, add 50 grams of butter to the rice porridge and serve as a side dish or use to prepare other dishes.
