How to cook rice in a garnish?

Rice cooking, like fried eggs , is a seemingly trivial matter that in practice can end in failure. Depending on the type of rice and its further destination, the cooking techniques may differ, and what you previously thought to be the ideal rice can in fact be very far from the classical understanding of this term. How to properly cook rice into the garnish, we will discuss further.

How to cook round-rice rice in a garnish?

Cooking of round rice can be the biggest problem, since round grains are characterized by the highest content of starch. It is necessary to strictly adhere to the proportions and time for preparation.

Ingredients:

• round rice - 1 item;
• water - 1 1/4 tbsp.

Preparation

First, rinse the rice grains in a large amount of water, changing the liquid 3-4 times. Pour the rice croup with a fresh portion of fresh water and leave for half an hour. This procedure will allow to renew the moisture content in the dried grains and avoid their digestion in the future. Over time, allow excess fluid to drain, pour the rice into a saucepan and pour in water and calculate 1: 1.2. Place the saucepan over the fire, immediately cover it with a lid and leave everything cooked for 12-13 minutes in a low heat. After a while, peer under the lid to make sure that all the water is absorbed. Again, cover the pan and leave the rice for 10 minutes no longer over the fire. Preparation of crumbly rice for garnish is over, it remains only to mix it a special spatula and you can try.

How to boil rice for garnish?

The rules for cooking rice with long grains are similar, if you want to get crumbly croup, only in case of long grain rice, water for cooking should be added based on a ratio of 1: 1.

Before you prepare a delicious rice for garnish, rinse the rump to clean water, pour it with fresh water and leave for half an hour. Throw the rice in a colander and let all excess water drain, then pour the croup into a bowl with a thick bottom and a tightly closed lid. Pour twice more water and leave the grains on low heat for 12-14 minutes. After cooking, allow the remaining liquid to completely absorb, leaving the rice under the lid for another 20 minutes.

You can also prepare rice for a garnish in the multivarker by selecting the appropriate mode on the device for the automatically set time. At the end of cooking, the rice is stirred with a fork, refuel with butter.