It is unlikely that any gourmet will like sticky and tasteless rice.
But for many housewives, the side dish turns out exactly like this in most cases.
What is the reason for this? According to the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova , many amateur cooks skip an important stage of cooking.
They do not fry the grains, thereby depriving the dish of the ideal consistency and bright aroma.
What to do with rice before cooking
Before putting the product into the pan, it needs to be “processed” in a frying pan.
Pour the washed rice groats into a frying pan with a little vegetable oil.
Spread the product evenly over the surface using a spatula.
Fry the rice over medium heat until the grains turn pale brown.
Then you can start cooking. The result will be perfect rice porridge - crumbly and incredibly aromatic.
This side dish is often described as: grain of rice on grain of rice.
Earlier we told you how to cook real soldier's porridge in 1 hour.
Expert: Julia Arkhipova
