Rice in bags is a practical offer from manufacturers for those who, in principle, cannot cook cereals. After all, this type of packaged products does not need to be interfered with during the cooking process, you do not need to constantly monitor it, it does not stick to the pan, and the finished rice always turns out to be friable and tasteful.
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Instruction manual
1
Shake a bag of rice. Typically, one package is equal to one serving of rice. Usually, white long-grain steamed and brown steamed rice is offered in cooking bags, less commonly round-grain steamed groats.
2
Boil a large amount of water in a pan with a thick bottom, generously add salt. At least 1 liter of water is put on a 100-gram sachet.
3
Place rice cookers in water without opening or piercing them. Small openings over the entire packaging area allow the cereal to absorb the required amount of liquid during cooking. Boiling water should cover the bags completely. Keep in mind that packaged cereals do not need to be rinsed before cooking - they are already cleaned and processed properly.
4
Cook rice, tightly closing the pan, on moderate heat until cooked: white steamed rice is enough to boil for 12-15 minutes, brown - 22-25 minutes.
5
Take a bag of rice with a fork for a special loop on one of its sides, provided for this purpose. Let the water drain.
6
Open the brewing bag by cutting it with a knife along the notch line. Put rice on a plate and add oil to taste to serve as a side dish, or use to make a special recipe.
7
Ready rice is tasty and crumbly. Cooking in bags guarantees the absence of adhesion, burning of the product. And after cooking, rinse the pan enough.
note
Manufacturers “improved” rice in cooking bags, offering both vegetable and mushroom additives. In the process of preparation, such natural additives as dried vegetables are fully restored and have the usual taste.
In packaged rice, as well as in ordinary loose cereal, you will not find preservatives, dyes or flavor enhancers.