Young housewives often have no idea why experienced cooks put a rusk or just a piece of black bread into a pot of cooked rice.
There is no secret in this. This is how you can fix not quite successfully cooked rice - porridge or pilaf. And this is the first of the culinary tricks.
Rice with crackers
Some add fresh black bread, some add crackers, others prefer white bread. But in general, this method allows you to cook more delicious rice or fix unsuccessful one. Here's why to do it.
1. A slice of bread or a loaf, or a crouton can cope with an unpleasant smell. All bakery products absorb foreign smells and tastes. In the case of rice, the side dish becomes tastier and more appetizing.
2. It makes sense to put bread in the pan if the rice starts to burn somewhere at the final stage of cooking. In this case, the bread is kept in the pan with the cereal for 5-10 minutes, and then taken out and used as desired.
Thanks to this trick, burnt rice won’t even taste bitter.
3. If you are cooking pilaf, it can be spoiled by condensation that collects under the lid. Excess moisture can also be absorbed by bread or crackers.
To do this, place a plate directly into the rice (in a cauldron or frying pan), put several pieces of bread in it and cover the dish with a lid for 5-10 minutes.
This way you can get rid of excess moisture in the pilaf without overcooking it.
This same option will help when cooking rice for a side dish, when the cereal is ready, but the water has not yet completely evaporated.
