125g of rice
2 tablespoons of butter or oil
1/2 small onion, finely chopped
2 cups of boiling water
Salt to taste
125g of rice
2 tablespoons of butter or oil
1/2 small onion, finely chopped
2 cups of boiling water
Salt to taste
1
Heat the butter and sauté the onion until it turns golden brown, but not too dark
Add the rice and stir-fry until it is completely coated with the fat used
Do not let it burn
2
Add the boiling water, stir well, and season with salt
Bring to a boil again, then reduce heat and finish cooking
Fluff the cooked rice with a fork
This will release the steam and prevent further cooking
Keep warm for serving
No mistake!
Use 1 1/2 to 2 times the amount of water as that of rice
For parboiled rice, use 2 parts liquid to 1 part rice
Micromethod
To make a large quantity of rice without sogginess, it's best to cook it like macaroni
This method is good for keeping grains separate, but some nutrients may be lost in this type of preparation
Put the rice in a pot with boiling water and salt, at the ratio of 4 liters of water per 500g of rice
Cook until the grains are tender and then drain the rice through a strainer
Transfer to a serving dish, fluff the grains with a fork, and cover with aluminum foil
Bake in a medium oven for 5 minutes.
