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How to cook rice so that it does not stick together and is crumbly: the right method
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Rice is a very healthy cereal that can be the basis for making risotto, pilaf, as well as puddings, milk porridge, and cabbage rolls. Rice is also used to make sushi and casseroles.
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The FoodOboz editorial team shares tips from chefs on how to cook rice properly so that it doesn't stick together.
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Main recommendations for different types of rice:
Long-grain rice (basmati, jasmine)
Rinse in cold water several times until the water is clear. Water ratio: 1 part rice to 1.5 parts water.
Cooking time: 10-12 minutes, low heat, under a lid.
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After cooking: leave covered for another 10 minutes and then stir with a fork.
Medium-grained rice (for pilaf or risotto)
Rinse until the water runs clear. Water ratio: 1:2.
Cooking time: 12-15 minutes over low heat.
Leave covered for another 10 minutes before serving.
Round-grain rice (for porridge and sushi)
Rinse several times. The water ratio: 1:2.
Cooking time: 15-18 minutes over low heat.
Leave under the lid for 10 minutes.
Additional tips:
Do not stir the rice during cooking or else you ruin the grain structure. Use a thick-bottomed pot to distribute the heat evenly. If you are cooking rice in a multi cooker, use Rice or Porridge modes - the time will be set automatically.
If you want crumbly rice, try frying it in a dry pan before cooking or adding a few drops of oil to the water.