How to cook crumbly rice in a pan?

Rice occupies a central place in the kitchen, the side dishes from it are tasty and healthy. Most housewives today have rice cookers, but what if there is only a frying pan on hand? How to create a product crumbly and tasty, we will tell in the article.

The results are really fantastic if the hostess has the patience to spend half an hour of her time. You can, without fear and risk, try the most affordable methods of cooking rice. Add the cereal to boiling water or, on the contrary, allow it to boil in water in a frying pan, then cover with a lid and let it stand. All this really works, as is the case with a conventional pan.

It will take:

• white rice, medium grain;
• a frying pan with a non-stick surface (it is desirable to use a model with a diameter of 28 cm for cooking from 1 to 2 cups of rice);
• a tight-fitting lid for the pan, which should fit well so that the steam does not leave, but remains inside, preferably glass.

Before cooking, the rice will need to be rinsed well to subsequently prevent a turbid, sticky mass. In the pan put cereal and water, the amount of which should be 1.1 times more. So if it is 1 cup of rice, use 1 cup and some more water. For 2 cups take 2.2 cups of water.

Ideally, you need to soak the cereal a little, somewhere around half an hourbut it is allowed to skip the preparation if the dish needs to be done in a big hurry.

Put the pan on the stove for maximum fire with the lid closed and bring to a boil. Mix well with a spoon or spatula from the bottom to avoid sticking. Tightly install the cover and reduce the flame to a minimum.

Let the rice cooked on low heat. Through the glass cover you can see that water is quickly absorbed, and starchy bubbles appear on the surface.

After the bubbles have ceased to form, you can see the surface of the rice with steam holes. Once this happens, increase the fire to a maximum of a minute or two, then turn it off.

You can then add to the dish the ready frying and meat or dried fruits, it all depends on personal preferences and the purpose of rice. Some use seasonings, butter, because they add zest to the finished cereal.

Prepared cereal is laid out in a hot frying pan with a small amount of olive oil. After five minutes, the broth pours in, boil over high heat, and then reduce the heat to minimum and cover with a lid. While rice absorbs moisture, it does not mix and do not open the lid.

To assess the degree of readiness, you can simply tilt the pan - if there is moisture, then the dish is not completely steamed. If there is no broth, it's time to taste the cereal, because it should be not only crumbly, but also soft. If you want to immediately create a finished dish with vegetables, then before pouring rice into the pan, onions, carrots and any other ingredients to taste are fried in a large amount of oil. Only after they have given the juice, the grain is poured out and the necessary amount of liquid is poured. Add spices, salt and cover with a lid. One of the advantages of this dish is that rice absorbs the juices of vegetables and becomes especially fragrant.

Brown rice will need to be soaked in water for several hours if the hostess is going to cook it in a pan.

When the fire is off, let the pan stand with the lid closed for 10 minutes. This is very important, otherwise you can get a dish with hard top grains.

If you use a conventional pan without a non-stick surface, you can get stuck rice. In addition, if the last temperature increase was too long, then the lower layer may burn, and it will turn slightly brownish.

This happens because rice in a pan is finely laid out on a large surface.This is one of the reasons why it cooks quickly and evenly. No need to cook more than 2 cups at a time in a pan of 26-30 cm.

The pressure cap is very important, otherwise too much steam will leave during the process. This way how to boil the cereal is preferable to cooking rice in the oven. It is reliable, fast and much more energy efficient.

See the following video for a recipe for chicken rice in a pan.