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Print Recipe
Indian Rice and All Its Secrets Recipe
Did you know that ordinary rice can become a true delicacy if it is cooked properly? Perhaps one of you will object and say: - " What's there to cook-filled with water, cooked and ready!" But, no! Properly cooked rice exudes a wonderful, natural flavor, has a unique taste and looks amazing. In India, where rice is prepared almost every day, has long been studied all its subtleties and revealed all its secrets. I want to share these" secrets " with you today.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Here it is, our main character - rice "Basmati"! In Hindi "Basmati" means "fragrant". This unique variety of rice with a wonderful aroma, which is preserved even after cooking is used in India and Pakistan for many centuries. Try "Basmati" at least once.
    Here it is, our main character - rice "Basmati"!
In Hindi "Basmati" means "fragrant". This unique variety of rice with a wonderful aroma, which is preserved even after cooking is used in India and Pakistan for many centuries.
Try "Basmati" at least once.
  2. So, it all starts with washing rice. Wash it only with cold water, rubbing between your fingers and palm. In the photo, I took my hand out of the Cup to show how it's done, but in fact, the hand should be in the Cup or under a stream of water.
    So, it all starts with washing rice. Wash it only with cold water, rubbing between your fingers and palm. In the photo, I took my hand out of the Cup to show how it's done, but in fact, the hand should be in the Cup or under a stream of water.
  3. Change the water several times and repeat the process until it is clean, as in the photo. Rinsing the rice allows you to remove from the surface particles of rice flour, the remains of the husks and grains of debris, if any. Always rinse rice, even if it is the most expensive and high quality. Next, the rice must be dried a little.
    Change the water several times and repeat the process until it is clean, as in the photo.
Rinsing the rice allows you to remove from the surface particles of rice flour, the remains of the husks and grains of debris, if any. Always rinse rice, even if it is the most expensive and high quality.
Next, the rice must be dried a little.
  4. Now boil water in a separate pot or kettle. And while it boils, melt the butter in a thick-walled pan, add salt, spices, rice and fry it a little with constant stirring. The secret here is that with careful mixing, every piece of rice is covered with oil and when cooked they remain separate, which ultimately allows you to get a wonderful crisp rice. When roasting the process has two stages - first, rice becomes transparent, and then acquires a milky color. At this stage, you should stop and move on to the next step.
    Now boil water in a separate pot or kettle. And while it boils, melt the butter in a thick-walled pan, add salt, spices, rice and fry it a little with constant stirring. The secret here is that with careful mixing, every piece of rice is covered with oil and when cooked they remain separate, which ultimately allows you to get a wonderful crisp rice. When roasting the process has two stages - first, rice becomes transparent, and then acquires a milky color. At this stage, you should stop and move on to the next step.
  5. Once the rice is white, pour boiling water into it, reduce the heat to a minimum and cover with a lid.
    Once the rice is white, pour boiling water into it, reduce the heat to a minimum and cover with a lid.
  6. Now it is very important not to open the lid and do not touch the rice until it is cooked. It will take 10-15 minutes.
    Now it is very important not to open the lid and do not touch the rice until it is cooked. It will take 10-15 minutes.
  7. Well, our rice is ready! It remains to add that putting the rice in the bowl a wooden spoon, so as not to damage the grains of rice and not to spoil their
    Well, our rice is ready! It remains to add that putting the rice in the bowl a wooden spoon, so as not to damage the grains of rice and not to spoil their

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