Some housewives cannot cook crumbly rice.
Instead of a side dish with an ideal consistency, you always get a sticky and not very appetizing porridge.
If attempts to find the right ratio of water and cereals do not lead to anything, then it makes sense to pay attention to one culinary life hack.
So, rice groats must first be processed in a frying pan.
What's the trick?
In most cases, cooks begin preparing a side dish like this: they immediately pour rice into a saucepan or a multicooker bowl.
But if you want to have a 100% chance of getting a crumbly side dish, fry the cereal first.
Pour the product into a frying pan with vegetable oil already poured in. It is advisable to melt a piece of butter as well.
The pre-frying period should be two minutes.
This procedure will create an oily coating on the surface of the grains.
This protective film will prevent the rice grains from sticking together during cooking. The result is rice porridge that is crumbly and has a bright taste.
