The easiest way to make rice and each time is to use a rice cooker too. If you do not have an account, or do not want one, but here is a no-fail recipe
for rice that one of my grandmothers taught my mother, who has taught me. This one, I use primarily for experienced rice dishes because things can be
added to them (before cooking or soup) can be used a simple soup of water instead.
This is 4 rice bowls) for 4 substantial servings (.
You will need:
1 large pot or a shortPot.
2 cups rice, preferably persian, glutinous, or converted, depending on how sticky you like it.
2 tablespoons butter, margarine, rendered fat, or vegetable oil.
Water or broth as needed (usually 3 to 3.5 cups)
Salt to taste
Directions:
1.Put the rice in the bottom of the pan, and wash it thoroughly by rinsing and then poured muddy water. Repeat until you
can recognize grains of rice through the water, and then pour itlast rinse.
2.Put the middle finger into the pot until it touches the ground, and placed in water or broth until the level reaches the second line
Your finger.
3.Add your salt and oil.
4th place on the stove, and cover loosely, which means it should be a centimeter gap between the side of the cover and the edge
the pot or pan type.
5. Turn on the stove over medium / low heat and leave it alone for about 20 minutes.
6.Check to see whether itdone, and if not, repeat every 5 minutes.
7.If you need to be checked and can not tell from looking at the top stick a spoon in the middle, and gently pull to the side to see whether there is a
Water left. If so, then move the rice back to cover the hole. Try not to touch him too much.
8.If running water before the rice is the level of softness you want to check in well in mind, just for one quarter cup
of hot water in the middle, and move therice back over to cover the water.
9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.
10.Stir, and then serve.
Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.
You will need:
However much rice you want up to 5 cups.
A pot of water, salted, with about a tablespoon of oil
A strainer
A large bowl
Directions:
1.Set the pot of oiled and salted water on high heat.
2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.
3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.
4.When the water reaches a fast, rolling boil, gently pour in the rice.
5.Stir to make sure the rice doesn't stick together, and then wait.
6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.
7.Check every two minutes later, and if it is as soft as you, as you turn the heat and then pour the contents of the pot into a
Sieve.
8.Shake the screen a bit to get out as much excess water as possible and then return the rice in the pot is now empty.
9.Season to taste, and serve.
Rice cooked this way can also be used for rice balls, unless, parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own,but is the best to use when making the deep fried breaded rice balls.
More Rice Tips
For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.
Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.
Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.
Never let cooked rice Sitting for more than a few hours to hold, without being very hot. Rice makes very fast. To serve it at parties, which may take a while, but keep it from burning on the floor, put it in a pan on a pot of water that is hotter than a tea light or other. To cool it quickly, before they are transferred after a meal from the pot to smaller containers.
If you are on a salt diet, but not like the rice too sweet, use a few dashes of pepper and salt free chickenBroth to improve
the taste.
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