There are several things in the culinary world that are the "tip" of the tops. Rice and its separation into grains is certainly not one of them, but the constant sticking of the grains is unpleasant for the aesthetic appearance of the dish.
There is a technology that works flawlessly and rice turns out the way it looks in a magazine. It takes a little more time, but like anything if we want it to be perfect, it takes more effort. In fact, the problem in this case is that you have to be almost constantly by the rice and by the stove to pour water and check on it.
Whatever you cook with rice, if you want it to be in individual grains, try this technology. It's not complicated, but the rice turns out really great. Wash the amount of rice well and get to work. Skip adding the spices and vegetables - it depends on who wants to prepare what and they are not the subject of discussion.
Follow these steps:
1. Fry the rice for about 3 minutes, while stirring constantly.
2. Prepare water depending on the amount of rice you use. Water, as you know, should be 3 times more than the rice - for 1 cup of rice add 3 cups of water.
3. Once the rice is lightly fried, start adding the water, but not all at once. Pour only part of it - enough to cover the rice about an inch above it.
4. Stir lightly and allow the rice to absorb all of the liquid.
5. Then add the same amount of water again and wait for it to be absorbed. Continue the same procedure until you run out of water.
Another option is to always use blanched rice, but it has a slightly different taste.
Prepared according to the technology above, the rice remains in individual grains, whether it is blanched or quite plain, although it is prepared a little slower. All you need to do is be by the stove constantly so that the rice doesn't burn.
