Rice is one of the most present foods on the Portuguese table, but it does not always come out as expected. Many continue to fail the details that make a difference and end up not being able to hit the rice, serving it glued, raw or flavorless.
Although it seems simple, cooking rice requires attention to techniques that go from generation to generation. Repeated errors make the process frustrating and compromise the final result of the meal.
Choose the wrong type
One of the most common errors is to use any type of rice for any dish. However, needle rice, Carolino, Basmati or Arbório have different characteristics and ask for different preparations.
Needle and Basmat rice result better when you want loose rice, while Carolino is suitable for rascal or broth dishes. Already the Arbório is the most used in risottos, because of its ability to create creaminess.
The impact of washing
Another practice that generates confusion is rice washing. Many people always wash, others never, without knowing the consequences. The procedure depends on the type of rice and the desired result.
Washing needle rice or Basmati helps reduce excess starch and prevent it from gathering. In the case of Carolino, washing can be harmful if the goal is to get a more creamy texture.
Measure water correctly
The proportion of water used is decisive for a good result. Using extra water leaves the rice dull, while water less can make it raw or burned.
The usual rule is to use two parts of water for one of rice on dry dishes and three to one in rascal dishes. Basmati requires even less water, while Carolino requires more attention to heat and occasional muss.
Other frequent errors
Putting too high the heat is another slip, explains the didactic and cultural site. This practice evaporates the water ahead of time, leaving raw rice inside and dry on the outside. The ideal is to cook in medium to bottom, always with the lid placed.
Stirring rice during cooking should also be avoided except risottos. When stirring, starch is released and the result is a heavier and glued rice.
The role of rest and spice
After turning off the heat, the rice should rest for about five minutes. This simple step allows you to finish the cooking and the vapors to be absorbed, ensuring better texture.
The seasoning also makes a difference. Limiting water and salt is sufficient to cook, but unattractive. Add onion, garlic, bay leaf, olive oil or broth transforms follow -up into a prominent meal element.
Also read:
