Rice is one of the main ingredients of Chinese cuisine.
Therefore, it is not surprising that it was the people of China who managed to come up with the best way to cook this cereal.
Rice porridge prepared by Chinese chefs always turns out crumbly.
In addition, the dish has a very appetizing appearance. We are talking about the ideal snow-whiteness of the thermally processed cereal.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook and fourth-class baker, spoke about the Chinese method of cooking rice.
Rinse the cereal
The first thing to do is to rinse the raw rice well.
Many gourmets do not perform this action. And in vain: in the end, you get not porridge, but an unappetizing lump.
But if you wash the grain, it will lose excess starch, which is what causes the stickiness.
In addition, the product will get rid of dirt.
It is necessary to rinse the rice for quite a long time. The procedure can be completed only when the next portion of the water used retains its transparency.
Add vinegar
The secret to the snow-whiteness of rice cereal is the use of nine percent vinegar. Another good option is apple cider vinegar.
During the heat treatment of rice, one tablespoon of the above-mentioned sour product should be added to the boiling liquid (per one glass of cereal).
By the way, thanks to vinegar the dish will acquire not only a beautiful color, but also a bright taste.
Expert: Julia Arkhipova
