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Cooking tricks to reach the ideal point of white rice
Eating white rice for many is unappetizing, despite being one of the main companions of dishes in most countries.
It must be considered that although the preparation is quite simple, achieving the ideal cooking point so that it is loose and with a large grain is not usually that simple.
About the rice
Rice is the most consumed food on the planet. In addition to getting it in any supermarket, its nutritional content is of great help to achieve a balanced diet.
Its properties are very beneficial for health, due to its high content of vitamins and minerals. It turns out that its nutrients act as a digestive soother and strengthen the heart muscle.
For this reason, you cannot miss the following article, in which we want to offer you a technique with which you can give a very special flavor to your white rice. Write down the details in your cookbook and let's get to work in the kitchen.
Ingredients
In the following article you can get a portion for 4 people. For this you will need:
Salt.
1 ½ liters of water.
200 grams of rice.
How to make loose white rice and at its point?
The first thing is to clean the white rice, to remove excess starch from the rice. This requires you to change the water to the uncooked rice several times.
Place plenty of salted water in a pot and let it boil.
At that point, add the rice that you have washed.
Wait for it to boil again and stir well to separate the rice grains. It goes all the way to the bottom to prevent sticking.
Wait about 15 minutes for the rice to cook. Without covering the pot.
At the end of the time, test if the rice is ready and strain.
Add fresh water to stop the cooking, wait a few minutes and it's ready to serve.
Recommendations
This method of preparation is very effective, but you must consider that you have to pay attention. From one moment to another the grain can inflate so much that it remains like a paste.
For this reason, it is recommended that the drying point of the rice be when it is still al dente. That is to say, the big grain, but a little hard so that in the process of straining and draining it finishes cooking.
This way, it won't stick together when you add the water.
Try, after straining, to place it on a long tray so that the heat escapes easily and does not create lumps.
Regarding time, you should consider the heat of the pot you use, since some heat more than others. The time given is a reference value, but if you still do not know the heat of your pot, it is better to be guided by the cooking content.
When cooking the rice, you can add a chili, chives and cilantro, chopped into large pieces to give the rice more flavor. By adding large pieces you will have the ease of removing them and not incorporating them into the dish.
