To vegetables, meat, fish, mushrooms and much more, the best garnish than a beautiful, crumbly, snow-white rice is nothing to think of is simply impossible. It would seem that nothing in cooking is easier and can not be! But, unfortunately, for many especially young beginners, how to boil rice, intended for garnish so that it was really friable has become a whole problem. After having made mistakes at least once in its preparation, and having got on the output a viscous, viscous, terrible-looking porridge, all desire to cook rice in the future disappears.
We will finish your anguish and apprehension to this wonderful, delicious croup, telling you how to cook rice for garnish properly, so that it will delight your eye, splashing beautifully on a plate.
The recipe for making crumbly rice for a garnish
Ingredients:
- rice (round-grain) - 1.5 cups;
- olive oil - 40 ml;
- onions - 1 pc .;
- water - 3 cups;
- salt - to taste.
Preparation
We begin to prepare rice with round-grain, as it is most difficult to cook because of the large amount of gluten in it, which we will try to wash as much as possible, soaking it in very cold water for 10 minutes. Then, draining it and pouring new one, repeating it to clean, not muddy water. Now we can start to prepare the rice prepared by us.
Since we have already mentioned that we chose the most difficult form of rice for cooking, we will use it for the whole hundred at the same time as a frying pan. After pouring olive oil in it, fry the finely chopped onion, then spread the rice here and stir it constantly stirring until it turns yellowish. We add to it hot water, which we add to taste and, by minimizing the fire, boil the rice under the closed lid until the liquid is completely evaporated. Immediately on the plates, rice is not laid out, but let it go in a closed frying pan for at least half an hour.
How to cook parboiled friable rice on garnish?
Ingredients:
- rice (steamed) - 2 cups;
- water - 4 cups;
- salt of coarse grinding - to taste;
- Butter - 70 g.
Preparation
Although with steamed rice to work better and easier, we also like in the first case we wash it before obtaining a transparent water.
To prepare rice for this recipe, it is better to use a stainless steel pan with a thick bottom, into which we pour water and put it on the stove. When it starts to boil, put prepared parboiled rice into it, stir it with a spatula in boiling water, add a large salt to taste. We expose the gas so that the flame is barely smoldering, we cook our rice until it is completely ready and the water evaporated in it. In the ready garnish, put a piece of good butter, after its melting, mix it with the croup.
Recipe for crumbly rice with vegetables for garnish
Ingredients:
- rice (long grain) - 280 g;
- water - 2.5 cups;
- vegetable oil - 60 ml;
- salt - to taste;
- zucchini (medium) - 1 piece;
- eggplant (medium) - 1 piece;
- champignons - 100-120 g.
Preparation
We do a rinse with cold water of long grain rice until it becomes transparent. To boil water, put the kettle, and put the rice on the bottom of the saucepan, which after pouring boiling water, add salt to the water and set it to cook on the burner plate. On low heat, rice must be fully polished
In a sautepan with a small amount of vegetable oil for a start fry chopped champignons, then add to them cut into cubes eggplant and zucchini (can be frozen) and fry everything to the full. Now to the vegetables we spread the boiled rice, mix, add 3-4 tablespoons of boiling water and on a weak fire regime keep the rice for 3-5 minutes.
Having learned all the secrets of how to cook really loose rice on a garnish, you will get a pleasure from its preparation!