Method 1 - Frying rice
Method 2 - Soaking and rinsing rice
Method 3 - Large amount of water
The proportions of water depending on the type of rice:
Basmati - 2-2.5 glasses of water (depending on quality and manufacturer)
Jasmine - 1.5 cups of water
Long-grain - 1.5-2 cups of water (depending on quality and manufacturer)
If you overdo it a little with water, then the rice will turn into porridge. If there is not enough water, there are two options: leave the rice under a closed lid and it will come, or add a few tablespoons of boiling water and continue cooking the rice. That is, less water is fixable in order to end up with delicious crumbly rice.
There are three more secrets for making friable rice - salt, oil, and boiling water. Rice should not be poured with cold water for cooking, only boiling water! Read more about everything in detail written in three methods of cooking friable rice.
Rice - 1 glass
Water - 1.5 to 2.5 cups (depending on the type of rice)
Salt - 0.5 tsp
Vegetable oil - 2 tbsp
The first way to cook rice is raw frying.
This method of cooking friable rice is quite versatile, it is suitable for any kind of rice and there are practically no punctures with it. Even the simplest Krasnodar rice can be cooked in this way and it will turn out to be quite crumbly.
First, put the required amount of water to boil in an electric kettle or in an ordinary kettle. Then rinse the rice well in a separate bowl, discard it in a colander or sieve and let it dry a little. Wipe the pot in which the rice will be cooked dry and pour in 2 tablespoons of oil. Put the saucepan on the fire, add the rice and fry, stirring constantly for a few minutes.
It is necessary to fry the rice until the color of the rice changes from translucent to dense white - about 5-10 minutes. Then pour the prepared boiling water over the rice in the required amount. This must be done very carefully - at first, the rice will sizzle due to the temperature difference between hot oil and water. Season the rice with salt and stir well. Cover and simmer until the rice has absorbed all the moisture. You can stir the rice during cooking (it is not necessary) only 1-2 times, but it is better not to overdo it.
The second way to cook rice is to soak and rinse well.
This method of preparing loose rice is not suitable for all types of rice. This method can be used to cook round rice, parboiled rice or basmati rice. But this method is completely unsuitable for cooking jasmine rice - it will turn into porridge.
First, soak the rice for about 30 minutes in cold water. Then rinse the rice well under running cold water until clear water - this way unnecessary gluten and starchy substances come out of the rice, which can subsequently lead to rice in a state of glued porridge.
Pour the required amount of boiling water over the rice. Boiling water must be prepared in advance. Never pour cold water over the rice. Add oil and salt. They help the rice cook and stay crumbly. Cook over low heat with the lid closed, stirring occasionally as needed until all the water is absorbed.
The third way to make perfect rice is to have plenty of water.
This way you can cook the perfect basmati rice. Such a degree of friability of rice is unrealistic to achieve by any other cooking method. It is with this method of cooking rice that crumbly rice is obtained, which, even after it has cooled down, remains completely crumbly.
First, put 2 liters of boiling water to a boil in a saucepan in which the rice will be cooked. Put a full kettle of water to the boil separately. Meanwhile, rinse the basmati rice well under cold running water. As soon as the water in the pot boils, add salt to it and add the washed rice - about 1 cup. Cook the rice until almost cooked. The point is to cook the rice in a much larger volume of water than it can absorb. Try the rice all the time for readiness so as not to overcook.
As soon as the rice is almost ready, put it in a sieve or colander so that all the excess water in which it was cooked is gone. Immediately pour over the rice abundantly with pre-prepared boiling water from the kettle, rinsing it. Let the water drain well for 5 minutes. Transfer the rice to a saucepan and add the oil to taste. You can also melt the butter and add to the rice. Stir the rice and cover until serving.
If you plan to further, for example, fry rice, or stew with vegetables - it is better that it is half-cooked. In cooking, the term "aldente" is often used for this. That is, when biting through a grain, the color should be uniform, there should be no more white circles in the center. But at the same time, the rice itself still tastes raw. Then you will have crumbly rice with vegetables, just like in Chinese or Japanese cuisines.