Perfect White Rice
It is feasible to make completely feathery white rice on the burner. Sauteing the rice first aids keep the rice grains independent. Keeping the pot covered for the whole cooking time traps the steam which is vital for appropriately cooking the rice, and is vital. The most recent 5 minutes off the intensity permit the rice to complete in the lingering steam without consuming the base.
Ingredients
- 2 tsp unsalted margarine Fixings2 teaspoons unsalted margarine1 cup uncooked long-grain white rice2 cups water½ teaspoon salt
- 1 Cup uncooked long-grain white rice
- 2 Cups water
- ½ tsp Salt
Instructions
- Step1Soften spread in a medium pan over medium intensity. Add rice and mix to cover. Cook until rice grains start to turn hazy, 1 to 2 minutes; don't brown. Add water and salt.
- Step2Heat to the point of boiling; lessen intensity to low. Cover and let stew for 15 minutes. Try not to lift the top.
- Step3Eliminate the intensity and let stand, covered, for 5 minutes. Cushion with a fork before serving.
Notes
Fixings
2 teaspoons unsalted margarine
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt
Directions
step 1
Soften spread in a medium pan over medium intensity.
Add rice and mix to cover. Cook until rice grains start to turn hazy,
1 to 2 minutes; don't brown.
Add water and salt.
step2
Heat to the point of boiling; lessen intensity to low. Cover and let stew for 15 minutes.
Try not to lift the top.
step3
Eliminate the intensity and let stand, covered, for 5 minutes.
Cushion with a fork before serving.
Cook's Note:
For a more tasty side dish, I like to involve stock or stock instead of water and any spices or flavors that supplement the course. On the off chance that you wish to twofold this, utilize only 3 3/4 cups of water.