Steamed rice 100g

Rice is steamed - cook for 20 minutes. For parboiled rice, the surface is polished, but first the rice is soaked in 70 degrees hot water and the water-soluble vitamins and minerals are pressed from the outer layer deeper into the rice grain with steam. Therefore, even after the rice is cleaned of the husk, 80% of the vitamins and minerals remain in it. Steamed rice needs to be cooked for a shorter time, and in addition, it does not stick together when cooked.

Rice cooking techniques from delfi.lv

Steam method. Pour any amount of cold water into a pot (enough to generously cover the rice), add the rice, add a pinch of salt. Bring the water to a rapid boil and continue to cook over medium heat for 8 minutes. Strain the rice through a sieve, while simultaneously catching a little of the hot water that drains from the rice into the pot. About 2 cm of hot water will be enough. Place the sieve with the rice on the steaming water and cover with two layers of foil. Place the pot on minimal heat to maintain the heat of the steaming water. Allow the rice to lie on the steam for about 5-10 minutes. The rice is ready! Rice cooked this way is perfectly loose, light as a feather. During the last five minutes, the starchy water will have drained, but the steam will have cooked the rice to perfection.

Flavored rice. Regardless of which rice cooking method is used, rice can be flavored by adding various spices to the water. We offer three different aromas and flavor bouquets. After the water has boiled, add a pinch of saffron, cover tightly with a lid and cook until done. Rice cooked this way will have a beautiful, yellow color and will go perfectly with meat and fish.

You can also flavor rice with lemon. Grate the lemon zest into the water, squeeze in a little lemon juice, cover, and cook until the rice is done. This rice pairs perfectly with fish and seafood dishes.

For an oriental bouquet, when preparing Indian dishes, water can be flavored with cloves, cinnamon bark and turmeric. These spices can be mixed in any ratio. For example, take 10 cloves, one stick of cinnamon bark and one teaspoon of turmeric. Everything is done as before, add the spices when the water boils, cover tightly with a lid and cook the rice until cooked.

ieber.lv Vēstnese recipe for breakfast porridge: 1 cup of rice (buckwheat, millet, etc. also work) is good for 1 serving. boil 3 times until it bubbles and replace with new water. Add a sliced apple, 1 handful of berries - cranberries, blueberries, blackcurrants or 4 dates. It is done at the end, when you pour water over the rice 2 cm above the product and leave it to swell for 30 minutes on a warm stove with a closed lid and put a towel on it. The rice absorbs everything, there is no excess liquid. You can add 1 teaspoon of honey for sweetness.

★★★★☆
Elina B., March 9, 2023

Perfectly cooked, not sticky