The most effective method to Cook Rice on the Stove
What You Require
Fixings
1 glass medium-or long-grain rice — white or chestnut
2 glasses water
1/2 teaspoon salt
1 tablespoon margarine or oil (discretionary)
Hardware
Little (2-quart or somewhere in the vicinity) pot with a cover
Blending spoon
Flush your rice: It's great practice to wash your rice in a strainer before cooking. This isn't entirely essential, yet it will flush off any dusty starch on the surface of the rice alongside any remaining refuse or stray particles. (A few rices have more dull covering than others.)
Measure the rice and water: For most rice, utilize a 1:2 proportion of some rice to some water. Measure a half measure of uncooked rice per individual and scale this proportion up or down contingent upon the amount you're making. Some rice assortments will require somewhat less or somewhat more water as it cooks, so check the bundle for particular directions.
Heat the water to the point of boiling: Convey the water to bubble in a little pan. Rice grows as it cooks, so utilize a pan sufficiently expansive to oblige. A 2-quart pan for one to two measures of uncooked rice is a decent size.
Include the rice: When the water has reached boiling point, blend in the rice, salt, and margarine (if utilizing), and take it back to a tender stew.
Cover and cook: Cover the pot and turn the warmth down to low. Try not to remove the top while the rice is cooking — this gives the steam a chance to out and influences the cooking time.
Rice is done when delicate: Begin checking the rice around 18 minutes for white rice and 30 minutes for cocoa rice. Whenever done, the rice will be firm however delicate, and no more crunchy. It is fine in the event that it's marginally sticky however shouldn't be sticky. On the off chance that there is still water left in the dish when the rice is done, tilt the skillet to deplete it off.
Turn off the warmth and let stand a couple of minutes, secured. This steams the rice only somewhat more.
Expel the cover and lighten: Cushion the rice with a spoon or a fork, and let it sit for a couple of minutes to "dry out" and lose that wet, simply steamed surface.
Serve the rice: Remaining rice keeps well in the cooler for a few days, so you can make additional ahead to serve later.
Enregistrer un commentaire