Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for making friable rice for a side dish. In this way, it even tastes completely different. If you haven’t cooked this way before, I recommend that you cook it.
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Recipe:
Rice -200 gr
Boiling water -300 ml.
Salt to taste
Butter - to taste
COOKING METHOD
Pour 200 grams of rice into a bowl, rinse well in several waters, until clear water. We take a thick-walled pan, I like it most of all in such a thick-walled pan, a cauldron is also perfect.
Pour 200 grams of washed rice and pour in 300 ml of freshly boiled water. We close it with a tight lid so that there is no gap. If there is a hole in the lids, it is better to close it, we need to ensure that as little steam comes out of the pan as possible. I also put a weight on the lid to press it even more tightly.
We make the maximum fire and cook for exactly 3 minutes, now we reduce the heat and make it moderate and cook for another 7 minutes, now we make a low heat and cook for another 2 minutes. We immediately remove from the fire. In no case do we open the lid, but leave the rice to stand for 12 minutes.
During this time, he is just getting ready. Only now we open the lid, add butter to taste and salt. We mix. Loose and delicious rice for garnish is ready.
I took this method from Pokhlebkin's cookbook and now I cook rice for garinir this way.
By the way, on my channel yesterday there was an article about pea cutlets that can be cooked in the oven and fried in a pan. The taste of such cutlets will delight you and even surprise you, who have not yet looked I recommend to see HerePea cutlets
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: