I offer an unusual tool with which you can quickly and easily cook crispy white rice of any variety, this is "rice to rice". Just three minutes of active boiling, salt, butter, and then your frying pan will do everything by itself. You will only have to serve this wonderful side dish, each piece of rice, which is wrapped in oil, shimmers like a pearl. It's amazing.
Instructions
- Pour the rice into a bowl. It is advisable to use a glass one, because starch does not stick to its walls. Pour water about three times the volume of rice. Wash the rice well with your hands. Tilt the bowl over the sink and drain the starchy water. Repeat this process until the water becomes clear. I do this 7 to 10 times.
- Fill the rice with cold water, cover with a paper napkin and leave for 1-2 hours, or you can from morning to evening or from evening to morning. In this case, the rice softens and it needs to be cooked much less. As a result, it retains much more nutrients.
- Drain the water, rinse the rice thoroughly again and transfer it to the pan in which you will cook it. Any cookware is suitable for this method of cooking. But it is advisable not to use aluminum and enamel.
- Pour 400 ml of cold water.
- Bring to a boil and cook for 3 minutes over high heat. This is very important: it is on high heat.
- Add salt and butter. This needs to be done at this stage.
- Close the lid, remove the pan from the stove. Let it brew for half an hour, and the rice will do by itself. There is no need to cover and wrap the baking sheet. Here is such a handsome man turns out.
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