Everyone wants to cook rice that is crumbly and non-sticky, but, alas, not everyone can cook it this perfectly.
Next, we will tell you about the secrets of the process that will provide you with the desired result.
First of all, we need to choose the right type of rice, for example, long grain or round grain (lower starch content but better shape retention).
No less important are the expiration date and color of the product: the rice must be fresh and white.
Before starting the cooking process, the rice must be thoroughly rinsed under cold water until the water becomes clear.
This procedure ensures the removal of excess starch and dust from the grains.
For cooking rice, it is recommended to use a thick-walled saucepan with a heavy lid - the water will not evaporate and will retain heat.
By the way, the amount of water should be 2 times greater than the amount of rice. So, if we have a glass of product, then 2 glasses of water are needed.
Salt the water (to taste) and bring to a boil, then add the rice, stir and reduce the heat to low.
Cover the pan with a lid and wait for 15-20 minutes. Important: do not stir during the cooking process.
To make the rice crumbly, after removing the pan from the heat, let it stand under the lid for another 10-15 minutes.
Then, using a spoon or fork, stir and separate the grains.
Earlier we reported on how to cook delicious pearl barley: thanks to these secrets, the porridge will turn out perfect.
