Making a loose rice and at the right point is a challenge, but with some simple tricks, you can get to the perfect result
The grain is one of the most present foods at the Brazilian table, but not everyone can make a loose rice as I would like.
It is common for the preparation to be overwhelmed, stuck or raw, even following traditional recipes and buying quality.
However, carefully to some details, anyone can turn everyday rice into chef -worthy accompaniment.
6 tips for making loose rice like restaurant
1. Wash the rice well before cooking
Wash the rice in running water until the water is almost transparent is essential to remove excess starch, which usually leaves the grains stuck.
This simple step helps to ensure drier preparation with loose grains, as well as improving the final taste of the food.
2. Choose the right type of grain
Not all types of rice react the same way in the pan, that is, to have a loose rice, the most suitable is the needle type, which has less starch.
Avoid grains suitable for risotto or Japanese, which are naturally more sticky, and the parborned.
3. Saute well at the beginning
Saute well the rice before adding the water makes all the difference, because by wrap the grains in oil or olive oil, you help seal your surface, preventing you from sticking.
It is a simple but essential step for loose rice.
4. Use the right measure of water
The basic rule is to use two cups of water for each cup of rice, maintaining this proportion regardless of quantity.
Using more water than necessary will make the rice overwhelmed, and less water can make it raw.
5. Cook with the covered pan
After the water boils, lower the heat, cover the pan and let the rice cook slowly.
This temperature control helps the beans absorb the water evenly, resulting in an equal cooked rice.
6. Let stand after cooking
Finally, at the end of cooking, turn off the heat and let the rice rest, still covered, for about 5 to 10 minutes.
This time allows steam to finish the cooking and loosen the grains even more, leaving the preparation at the ideal point.
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