Boiled rice is one of the most popular and favorite side dishes. Not every housewife gets it crumbly, especially if you cook it in the usual way in a saucepan over the fire. If you do not want to end up with rice porridge with overcooked, sticky grains, take this recipe into service.
The basic rule for obtaining friable rice is to rinse it in cold water. It is also important to use varieties with the lowest starch content. This is mainly long grain rice.
The proportion of water to grits I use is 1.5: 1. That is, for one glass of rice, I take one and a half glasses of water. In some sources, the recommended ratio is 2: 1.
When cooking rice, you must use the lid, and do not open it until the end of the process. Ideally, a kitchen assistant - a multicooker will help to cope with this task.
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Ingredients:
Rice - 1 glass
Water - 1.5 cups
Salt - 1 pinch
Course of action:
I prepare the necessary products. I will not use oil or seasoning, only salt. In your version, you can add any spices and butter.
Pour the rice into a bowl and put it under running cold water. Its slight pressure washes away starch from the grains. I rinse until the cloudy water becomes clear and clear.
I drain it and transfer the rice to the multicooker bowl.
I pour in water and salt. At this point, if you wish, you can add oil and your favorite seasonings, such as turmeric for color.
I put the bowl in the multicooker and close the lid.
I turn on the “Groats” mode in the “Menu”. The time is automatically set to 35 minutes. While you can do other things. At the end of the time, the device will give a ready signal.
I take out a bowl of ready-made rice from the multicooker and slightly loosen the grain.
The versatile side dish is ready. It goes well with a variety of dishes. You can file with him fish, vegetables, meat, use it in filling for pies and pies.
As it turned out, boiling crumbly rice in a slow cooker is not so difficult.
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