I offer an unusual means by which to quickly and easily cook crispy white rice of any variety, it is the "rice to the rice". Just three minutes of active boiling, salt, butter, and then your pan will do everything herself. You will only serve this wonderful side dish, each piece of rice which enveloped the oil shimmers like a pearl. It's delicious.
Pour rice into a bowl. It is desirable to use glass, because the starch does not stick to its walls. Pour water about three times the volume of rice. Hands well wash rice. Tilt the bowl over the sink and drain the starchy water. Repeat this process until the water is clear. I do it 7 to 10 times.
Pour cold water over the rice, cover with a paper napkin and leave for 1-2 hours, and can be from morning to evening or from evening to morning. In this case, the rice is softened and it is necessary to cook much less. As a result, it retains much more nutrients.
Drain the water, once again thoroughly rinse the rice and put it in a pot in which you will cook it. For this method of cooking, any tableware will be suitable. But it is desirable not to use aluminum and enamel.
Pour 400 ml of cold water.
Bring to a boil and cook for 3 minutes on high heat. This is very important: it is on high heat.
Add salt and butter. It is necessary to do it at this stage.
Close the lid, remove the pan from the stove. Let it stand for half an hour, and the rice comes by itself. Cover and wrap the pan is not necessary.
That's such a handsome man turns out.