How to cook long grain rice? How to cook this cereal? The answers to these and other culinary questions you will learn from the materials of this article.
If you strictly adhere to all prescriptionrequirements, you will certainly get a delicious and friable long grain rice. How to cook such croup in the home? It is not difficult to cook rice for garnish on your own. Although this process can not be called simple either. After all, if you just pour this product with ordinary water and heat it, like other porridges, you will get a non-appetizing, viscous mass, which will not be easy to name a full garnish.
So how correctly to cook long grain rice? To begin with, this kind of cereal is different. Therefore, it should also be prepared in different ways.
For what purpose do rice long grain (aswe will describe it later)? Such cereals are ideal for preparing a crumbly garnish for meat, fish, vegetables and seafood. This is due to the fact that this product contains a minimum amount of starch. Because it is less stick together during cooking.
It should also be said that, in addition tolong grain rice, there is also a medium-grained cereal. As a rule, it is used to add to soups and prepare risotto. Make a friable garnish from such a product is problematic, since it only produces good viscous dishes.
If you decide to cook rolls, sushi, pudding,casserole and milk porridge, then you will not be suitable for medium grains or long grain rice. For such purposes, use only a round product. It is quickly boiled during heat treatment, and it also adheres well.
In addition to the shape, the color of the acquired cereals is also important for preparing various dishes. White rice is less useful for the body than yellow. Moreover, it is boiled slightly faster.
With regard to brown and red varieties, theyideal for dietary nutrition. It should be noted that such cereal is brewed 1,5-2 times longer than a yellow or white product. By the way, black and red rice are very hard even after heat treatment.
In the preparation of long grain cereals there is nothingcomplicated. But to get a really delicious and friable garnish, you should still get acquainted with his recipe. To implement it at home, we will need:
Before you start cooking long grain cereals, it should be thoroughly sorted. This process can be avoided if the product was purchased not in bulk, but in a selective form, that is, in packages.
After the rice has been cleared of debris, itsspread out in a fine sieve and diligently wash in warm water. Knead with the hands until the liquid draining from the dishes becomes completely transparent.
Finally, rice is rinsed again, but already in cold water, and then it is shaken off violently.
How to cook long grain rice?Friable it can be done very easily. To do this, take a large saucepan and fill it with water. Put the dishes on the stove, its contents are brought to a boil on a rapid fire, and then salt and spread the previously processed croup.
Mixing the ingredients with a large spoon so thatThey do not stick to the bottom of the pan, the water is boiled again. After reducing the fire, the long-grain rice is cooked for 19-20 minutes. Periodically, stupidity is prevented. It is also tasted.
If after the specified time the rice remained rigid, then it is cooked for about 2-5 minutes, until the core of the cereal becomes completely soft.
Brewing long grain cereal, it is discarded in a sieveand rinse well under a stream of cold water. Finally, the ready-made friable rice is shaken off and scalded with boiling water so that the garnish becomes hot again.
As you can see, in the preparation of a long crumblyrice is nothing complicated. After the croup has been boiled, rinsed and stripped of all liquid, it is distributed on plates and presented to the table along with fried or baked meat, a piece of fish or other ingredients.
How to cook rice steamed long grain?To cook such a rump follows exactly as described above. However, the time of its cooking should not be 19-20 minutes, but only ¼ hours. During this period the groats should increase significantly in volume, become soft and crumbly.
To ensure that this garnish is more caloric and tasty, after cooking, the rice is washed well, shaken off, and then combined together with previously scraped onions and carrots and mixed thoroughly.
