Boiled rice is perhaps the most versatile side dish, as it goes well with meat, fish and vegetable dishes. However, to achieve a truly excellent taste in the finished product is possible only with proper preparation and a competent combination of seasonings and spices.
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How to achieve friability?
Every housewife wants the rice to be crumbly, and not like a paste on its structure. That is why before cooking rice must be thoroughly washed with starch and talc. The fact is that before you get on the shelves of the store, the cereal is subjected to special processing, which consists in glazing with talcum powder or starch. Rice should be washed until the turbid water becomes completely transparent. When preparing cereals, it is necessary to observe the correct ratio of water to rice (2 glasses of water are required for 1 glass of rice).
If you plan to pour rice into boiling water, then you do not need to cover the pan with a lid. If you put rice to cook at the same time with water, then the pan should be covered. When the water begins to boil, the fire must be reduced to a minimum. For round-grain rice, a closed type of cooking is preferred, while for long-grain rice, on the contrary, cooking with an open lid is more suitable.
In order for the rice on the side dish to turn out friable, it should never be disturbed. If you are afraid that the rice will boil unevenly, you can make small holes with a spoon. Seasonings and spices should be added only after boiling water. Salt the dish only after cooking.