Cook rice according to my recipe - and you will get it just perfect: crumbly, rice to rice - very tasty! If you have a mess all the time, then you will definitely like my method!
So, to begin with, a few words about the variety. For a side dish, I always use basmati or jasmine rice - they are the tastiest and easiest to cook. If for milk porridge or pilaf, then round grain. I hate parboiled rice - it tastes awful, it has an unpleasant aftertaste - I don't buy it at all.
So, I'm telling you how to cook friable rice:
First, rinse in cold water several times, then fill with water at room temperature and leave for 30 minutes.
Then we drain this water, put the rice in a saucepan and pour boiling water over it. The water completely covers the rice, it should be about 2 cm higher. Add salt to taste, put a little butter - about 2 teaspoons in a glass of rice.
We close the lid, the fire is maximum. As it boils - cook for 8-10 minutes over medium heat, do not open the lid!
And then turn off the fire. We wrap the pan on top with a towel - our task is to make sure that the steam does not escape, but remains in the pan. We do this carefully so as not to burn ourselves and not to burn the towel.
We keep it this way for 10-15 minutes, then open the lid, mix the rice. It turns out crumbly, but juicy. Delicious rice that is ideal as a side dish for fish, meat or vegetables.
Bon appetit, my dears! Write in the comments how you cook rice so that it is crumbly?
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