How to fry rice in a pan? Video
Even with an experienced housewife, boiled rice does not always turn out friable. But there is a recipe according to which you can always prepare this fragrant and tasty side dish, which will not only become an excellent addition to meat, fish or poultry, but can also be served as an independent dish. It is enough to fry dry rice a little before boiling.
The main reasons for the violation of the integrity of rice grains during cooking are excess water and improper temperature conditions. If, after boiling, you leave the rice to cook over high heat, the grains will warm up and soak in water unevenly, their surface will cook faster than the inside. As a result, the rice grains will lose their integrity. Therefore, during cooking, rice should be simmered over low heat. It is much more difficult to guess with the amount of liquid, because different varieties of rice absorb it in different ways, and it is not always possible to guess how much it will be needed. To get a really crumbly and evenly cooked rice, try cooking it in a skillet after frying it.
Regular white rice that you buy in the store does not need to be rinsed – it was done at the factory after the grains were sanded. For two full servings, you need a glass of this rice. You will also need hot boiled water. Preheat a skillet and pour a couple of tablespoons of olive oil over it. When the oil is also hot, pour the rice into the pan, stir it so that each grain is saturated with oil and becomes translucent. Lightly fry the rice over medium heat, stirring constantly, for 1-2 minutes.
Add a small amount of hot boiled water to the pan so that it only covers the rice. Continue stirring it in the skillet without increasing the heat. But make sure that the water does not boil too much. Season rice with salt; If you love Asian food, add spices to it – a little hot red pepper, curry, grated nutmeg, a mixture of herbs, so that every grain begins to soak in these aromas. When almost all the water has been absorbed, add a new portion, about half a ladle, about 50 g. Continue to simmer the rice, stirring constantly and adding occasionally water in small portions.
To make the rice cooked according to this recipe even tastier, you can use meat, fish, vegetable or mushroom broth instead of boiled water.
When the rice is almost cooked and the grains have grown to their usual size for boiled rice, add a little more water and cover the pan tightly, reducing the heat to low. After 5 minutes, remove the pan from the stove, but leave the lid on and let the rice stand for another 10 minutes. After that, it can be served on the table.