Description
Lovers of crisp, yellowish rice have to taste this recipe. By trial and error, I learned how to cook the perfect rice, rice to rice... not sticky like porridge, with a yellowish tinge ( due to spices), not sticking to the bottom of the pan. Those who still have problems with rice, please))) see if you can help.. I'd be happy)
Ingredients
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Figure
1 cup
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Vegetable oil
2 Tbsp
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Salt
1 tsp
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Seasoning
0.5 tsp
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Curry
0.5 tsp
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Water
2 cup
Cooking
A Cup of rice and rinse with cold water until the water is clear. Leave in the sink to drain the water.
In a small saucepan pour vegetable oil, add curry, seasoning for rice and salt.
Mix slightly warmed on the fire until the spices gave the oil its taste. Fill it with rice, stir. A few moments give it a sort of "fry" while stirring.
Pour rice in two cups of water, waiting for the water to boil ( foam appears nothing wrong, then it will not).
Diminish the fire to low, stir the rice periodically. In 20 minutes we have all the water boils away and the rice is ready. To let it sit in the saucepan (to infuse) All!!
Elementary simple))) Great side dish, crisp... spicy due to spices)) Bon appetit.
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