It seems that there is no easier dish than regular boiled rice, which goes so well with meat and vegetables. But as soon as it comes down to it, problems begin! Either it boils down into porridge, then it remains hard and slightly edible. But do not be discouraged: everyone went through this stage! Moreover, we have already learned all the secrets of how to cook rice correctly - and we are sharing them with you!
1. Always flush
During transportation and storage, rice in a pack always crumbles a little, and this is a sticky starch that sticks together during cooking. Therefore, in order for the rice to turn out friable, it must always and without exception be washed!
2. Do not soak
When rice is in water for too long, more and more starch comes out of it. Therefore, you even need to rinse it immediately before putting it in the pan. This is especially true for white rice, but even with unpolished or wild rice, such experiments should not be carried out.
3. Choose the right dishes
A heavy-bottomed saucepan is best, so the rice won't burn as it draws in the water. And the temperature in such pans will be distributed much more evenly. Quite ideal - you have a small cast-iron cauldron.
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4. Boil rice immediately in boiling water
Throw the rice into the water when it has already started to boil, rather than putting it in cold water at the beginning. Partly this is again related to the starch content, and partly - so it swells less and remains elastic.
5. Proportions of rice and water
In fact, there is no single standard for proportions, because rice can be very different. For example, for long-grain, 1.5-2 parts of water are enough for 1 part of rice, and for brown and wild, 3 or even more are needed. So be sure to check the packaging and manufacturer's recommendations first!
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6. How much to cook rice by time
Over the cooking time, the situation is the same as with the proportions: it can vary from 10-15 to 60 minutes. After that, we recommend leaving the rice to stand for about 15 minutes.
7. Do not stir the rice while cooking.
Stir the rice well once - when you add it to the pan - so it doesn't stick to the walls. After boiling, reduce heat, add spices, close the lid, and leave the pot alone while the rice is cooked.
8. Add spices on time
When rice is already cooked, it does not absorb salt and spices well, so add them during the cooking process. It is better to throw salt in general even before the water boils. Experiment with herbs, curries, cinnamon, cloves, and even zest.
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9. Do not drain the water
Many do not know, but you do not need to drain water from rice, like from pasta. It is enough to immediately select the appropriate proportions, otherwise the more water, the more excess sticky starch.
10. How to cook sushi rice?
Unlike ordinary rice, sushi rice just needs to be sticky, and for this there are special round-grain types. Rinse it well, fill it with water 1: 1.5, boil it for 15 minutes and let it stand for another 15 minutes under the lid. For refueling, boil 2 tbsp. rice vinegar, 1 tsp. sugar and 1 tsp. salt.
