You will need
- — 1 Cup of rice;
- — about 1.5 glasses of water;
- — a bit of salt;
- — 1 tablespoon butter or vegetable oil;
- — thick-walled pan with a tight-fitting lid.
Instruction
1
Pour the rice in a saucepan, pour water, mix well, drain the water. Repeat 5-7 times until the drained water is clear.
2
Pour the rice with cold water so that it covers the rice by about 1.5-2 cm to Check the level of water in such a way: to lower your thumb in the water, putting it on the rice, the water should reach half of the first phalanx of the finger.
3
Lightly salt the rice. If you are preparing a revamp as a side dish or salad, please note that salt will also be added to sauce, gravy, so the rice is better to leave slightly neocolony.
4
Tightly cover the pan with the rice with a lid. Remember: the tighter the lid fits to the pot, the more aromatic and rassypchatyh will be cooked rice.
5
Turn the hob on maximum power, put on it a pot of rice and leave for 5 minutes.
6
Reduce the burner power to the minimum and cook the rice at this heat for 15 minutes.
7
After 15 minutes turn off the burner, but the pot do not remove it. Let stand the rice for 5 minutes, then remove lid, add 1 tablespoon oil, stir the rice again and close the lid for 3 minutes.
Long grain rice is ready!
Long grain rice is ready!
Note
— Long grain rice can be brown and white. Brown long grain rice retains more nutrients, but bole is a perishable product. Cook long grain brown rice the same as white, but increase the cooking time on low heat 15 to 20 minutes. The oil in brown rice can not be added because it is contained in the shell of the grain.
— The best varieties of white long-grain rice are considered "Jasmine" and "basmati". "Jasmine" is more white and slightly less crumbly rice as "basmati". It is good to use in casseroles and puddings. Long grain "basmati" has a subtle and refined aroma it is ideal as a stand-alone dish (with spicy sauces, gravy, condiments).
— The best varieties of white long-grain rice are considered "Jasmine" and "basmati". "Jasmine" is more white and slightly less crumbly rice as "basmati". It is good to use in casseroles and puddings. Long grain "basmati" has a subtle and refined aroma it is ideal as a stand-alone dish (with spicy sauces, gravy, condiments).
Useful advice
If you are cooking on the electric stove, it is better to cook long grain rice on two plates, simultaneously turning on one burner at maximum and the other at minimum power. When the first burner to preheat, and put it on a pot of rice for 5 minutes. After this time, move the pan to the second, poorly heated, the burner for 15 minutes.
