What 7 “secrets” will help you prepare the “perfect” rice side dish?

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Rice has a rather ambiguous reputation: many chefs prepare real masterpieces based on it, while others get porridge of dubious quality instead of a crumbly side dish. Of course, much depends on the initial quality of the cereal. But we should not forget about the talents of the chefs. What 7 secrets of cooking rice are not known to everyone

Preparation

You should never cook rice that has not undergone pre-treatment. Soaking and rinsing under water not only helps get rid of excess starch, but also allows you to clean the rice from harmful substances.

Water temperature

Sometimes housewives forget what kind of water to put the rice in. There is only one correct answer to this question: it should be boiling.

Cold liquid will only worsen the quality of the side dish.

Butter

We are used to the fact that oil is only added when cooking pasta, spaghetti, dumplings and other flour-based products.

However, rice will also need this trick.

Thanks to a spoonful of vegetable oil, the side dish will turn out crumbly and appetizing.

Secret ingredient

Many people want the rice to deviate from its usual neutral taste, so they introduce a special secret ingredient.

This is a clove of garlic, which is removed from the pan a few minutes before it is fully cooked.

Cooking

The heat should not be maximum, otherwise the rice will be spoiled. Even medium-intensity heat will not work.

It is best to choose minimal heat.

Do not disturb the rice

Many dishes cannot be left unattended in the kitchen, but this rule does not apply to rice. On the contrary, it should not be touched during the cooking process.

Stirring can only worsen the quality of the side dish.

Exact time

Try to be precise when cooking rice. Sometimes it can depend on the variety, which the manufacturer must indicate.

Try to cook the side dish for the exact specified time. Prolonged heat treatment will not affect the side dish in the best way.