Are you one of those cooks who can't seem to make crumbly rice porridge?
Then pay attention to the dishes in which you cook the cereal.
It is possible that you are using the “wrong” pan over and over again.
As a result, the rice sticks together: you don’t get a side dish with the ideal consistency (“rice grain to rice grain”), but an unappetizing lump that can hardly be called a full-fledged porridge.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova spoke about the mistake often made by inexperienced cooks when cooking rice.
What kind of pot should you not use?
Small cookware with a thin bottom is not suitable for cooking porridge.
You can only cook rice in a large saucepan with a fairly thick bottom.
Choosing the right cookware is a guarantee that the cereal will not burn.
In addition, the thermally processed product will not be "cramped". The rice will move freely in the boiling liquid.
All this helps to produce a side dish that is crumbly and has a bright aroma.
Earlier, the expert told what mistakes 99% of young housewives make when preparing cutlets.
Expert: Julia Arkhipova
