A culinary trick will help you make fluffy rice.
Rice lovers can be divided into two large groups. The first like the grains to be crumbly, while the others prefer them glued together.
Some housewives believe that crumbly rice is a sign of a cook's skill. In fact, even inexperienced cooks can cook it this way.
You just need to follow some simple rules.
Cooking crumbly rice
First of all, it is worth using a long-grain variety and preferably steamed. It has fewer qualities that contribute to gluing.
Secondly, it is better to take not a saucepan, but a cauldron or a deep thick-walled frying pan.
Then you need to heat the pan well and pour in a couple of tablespoons of odorless vegetable oil.
When the ingredient is thoroughly heated, you can pour in the dry rice. You need to stir it so that the oil is absorbed and the grains become almost transparent.
Next, pour boiling water into the container. There should be 2-2.5 times more of it than rice grains.
At this stage, you need to add salt. But you can't stir it. You just need to cover the rice while it's cooking with a lid.
If it has not reached the desired condition in 15 minutes, then you need to add another ½ cup of water and extend the cooking time by 5 minutes.
The result is crumbly and tasty rice without any foreign aroma, as happens when adding vinegar.
Earlier we talked about what you can do with stale tangerines.
