how to cook crumbly long-grain rice for garnish in a saucepan

Step-by-step cooking

1. Step 1:

   

   How to make long-grain rice to garnish in a saucepan? Prepare the products. I took a glass of steamed long-grain rice. Non-steamed rice is also suitable, keep in mind only that the cooking time in this case will decrease (follow the instructions on the package). Rinse the rice well. The water with which I poured rice for washing for the first time turned out to be very muddy.

2. Step 2:

   

   Pour the rice into a colander and rinse it very thoroughly right under a stream of cold water. Wash the rice in several waters. Periodically drain the rice water into a bowl directly through a colander and check the water quality.

3. Step 3:

   

   Eventually, after the last washing, almost transparent water should be obtained. This means that starch (the main enemy of crumbly rice) has practically been washed out of it. I got this kind of water.

4. Step 4:

   

   Bring 1.5 liters of water to a boil in a saucepan. As soon as the water boils, add salt.

6. Step 5:

   

   Then pour out the washed rice. Very carefully, so as not to damage the rice, stir the rice so that it does not stick to the bottom of the pan.

7. Step 6:

   

   Boil about 1.5 - 2 liters of water in a kettle. You will need it at the end of cooking rice. Cook the rice for about 20 minutes. In parallel, try the rice for readiness, so as not to digest it. As soon as the rice has reached the desired degree of boiling, discard it in a colander and rinse again, but with boiling water. Let the water drain.

8. Step 7:

   

   Send the rice back to the pan and add a piece of soft butter. Mix it up. You can also pour sunflower oil without smell. Delicious, crumbly rice is ready for garnish!