We have collected for you a large selection of tips, secrets, methods and life hacks for cooking rice. So that every housewife makes it the most crumbly. Save!
Secret # 1 - length and shape
Some types of rice are not suitable for crumbly cooking.
On the contrary, they are great for soups, healthy rice water, and milk porridge. As they contain a lot of starch or gluten, similar to mucus. By the way, it is ideal for the treatment and recovery after poisoning and previous infections, as well as for diseases of the gastrointestinal tract.
For a crumbly side dish or pilaf, choose long-grain rice, it has a thin oblong grain up to 8 mm long.
Long rice varieties are intended specifically for crumbly cooking. Its grains are white and brown. When cooking, long rice absorbs little liquid, so its grains do not stick together, do not boil and turn out to be crumbly.
But again, not all of them are suitable, for example, for pilaf.
Secret number 2 - grade
Now on store shelves, in addition to long-grain rice and round-grain (Krasnodar) rice, you can find a lot of different packages with various names.
We will tell you which ones to choose for a side dish and how to cook.
Basmati or Thai rice - it has a yellowish color, long thin grains and a pronounced nutty smell.
Before cooking this rice should be washed at least three times to get rid of excess starch and then the rice will become more crumbly.
Basmati is cooked according to the standard - 1 part rice to 2 parts water. After the water boils, you need to add rice and cook it for 5-7 minutes, and then leave it covered for 30 minutes so that it absorbs the water.
There is a second way - to boil the rice for 15-20 minutes, and then leave it covered for 5-10 minutes.
You do not need to stir basmati rice while cooking as it can become sticky.
Jasmine or Asian rice - also called Thai aromatic rice, as it has a pronounced jasmine aroma.
Jasmine is ideal for steaming. For traditional Thai cooking, the rice must be rinsed well and cooked in a double boiler on the wire rack.
Of course, it can also be boiled - but here it should be remembered that the amount of water should be less than in the standard recipe: a maximum of 1.5 cups of water per 1 cup of rice.
Jasmine is cooked over low heat so that it is steamed properly without removing the lid or adding water, you don't need to interfere either.
After 20 minutes, remove the dishes from the heat and gently stir the rice, as if whipping. Leave covered for 10-12 minutes.
Devzira is the best rice for pilaf. A real gem from the Fergana Valley, Fergana red rice, long-grain, beautiful and heavy.
Important! This rice is often faked - painted with bricks, paprika and... dyes.
Devzira rice perfectly absorbs water, odors and fat, and when boiled, this rice increases in size by 7 times!
It is recommended to soak a real devzira for 10-12 hours and only then cook.
For devzira you need 5 glasses of water for 1 glass of rice. If the devzira was previously soaked, the cooking time will be only 15 minutes.
About pilaf: for him are also Uzbek and Tajik varieties of rice - white alanga and oshpar. And brown dastar - saryk, barahat, akmarzhan.
Indian and Thai varieties of rice, basmati, jasmine are of little use for pilaf. Do not use parboiled or wild rice for classic pilaf - they are good for a side dish.
Secret number 3 - water
This, of course, is not entirely a secret, since many people know this rule, but they often neglect it. It's about the water! We have already written about this above, but we will repeat it.
It should be hot, or even better boiling.
Do not put rice in a bowl and pour cold water from the tap.
To make the rice crumbly, it must be immersed in already boiling water. This is an immutable rule!
By the way, some recommend frying the washed rice before cooking in ghee or vegetable oil (with spices) before pouring boiling water over it. A working way, if you have the time and desire for it.
Good luck!
I wish you all health and patience! Everything will be fine!
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