Do you want to always get crumbly and delicious rice porridge?
Then stop cooking it in a saucepan!
Yes, the traditional way of making this popular side dish is not entirely correct.
The taste of rice is revealed to the maximum if you cook it not in a saucepan, but in a frying pan.
And this method of preparation is also a guarantee that the dish will acquire the state of “rice to rice”, emphasizes the expert of the online publication “Belnovosti” in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to cook rice porridge in a frying pan
First, start rinsing 200 grams of rice. Do this until the portions of liquid used to clean the grain remain clear ("until the water is clear").
Place the product in a sieve to drain off excess liquid.
Next, take a frying pan, place it on the switched on burner and throw a small piece of butter onto the pan.
Once the fatty product has melted, pour the previously washed rice into the pan.
Fry the grains over high heat until golden and nutty, which should take about three minutes.
The next step is to pour boiling water over the rice. Be prepared for a lot of steam to appear.
Next, add salt and your favorite spices.
Put a lid on the pan, reduce the heat significantly and set the timer for 20 minutes. After this time, you will have a delicious dish.
The rice porridge will turn out perfect: it will be crumbly and have a very bright aroma.
For reference
Rice is the grain of the plant of the same name.
Expert: Julia Arkhipova
