Preparation preparation
There are many varieties of rice, but to the layman it is enough to know only two: white long grain and round. It is the first type well to boil water, while the second makes an excellent porridge. Long grain rice is more loose and quick to prepare, and therefore better suited to novice cooks.
Rinsing rice is a must. However, the reason is not its pollution, and the coating powder with talc, which is made for long-term storage and transportation. It is a carcinogen, and regular use increases the risk of cancer of the stomach, so a container of rice must be filled with water, after which the contents must be thoroughly stirred with a spoon. The liquid is discharged, and for best results the procedure is repeated.
Soaking is recommended to reduce the time for cooking, but is not essential. You need to consider that the amount present in the water of rice is increased, and the amount of liquid poured into the pot, is reduced.
Technology of brewing process
To obtain porridge crumbly risk applied this proportion: 1 Cup product to 2 cups of water. However, these values may change depending on evaporation of water. If the dish is cooked on low heat in covered pot, the amount of fluid should be reduced.
Pull the rump is possible both in cold and in boiling water, but cooking technology varies. If you fill the rice in cold liquid, the saucepan lid to be closed, and after boiling, lower the heat to low, then you should wait for complete absorption of water. Lowered into the boiling water is cooking on medium heat in an open pan, and the moisture must soak and boil. After her disappearance, the lid closed, the fire do less, and the dish is still a little steamed. Instead, the pot can be removed from the plate and wrap in a towel.
Cooking time of dry washed rice for 15 minutes, pre-soaked in 10 minutes or a little less.
On the surface of the rice grains have a thin layer of tissue, which is easily destroyed by the scalding and subsequent cooling and mechanical effects. So for cooking crumbly porridge on the water, rump not interfere with and is not recommended to add salt. You should leave it as it is until it cools down and serving as garnish.
