Sastojci: jedan deo pirinča, 2 dela vode, prstohvat soli.
Priprema:
1. Isperi pirinač pod hladnom vodom dok voda ne bude bistra (uklanja višak skroba i pirinač neće biti lepljiv).
2. Stavite pirinač u šerpu i dodajte vodu u odnosu 1 deo pirinča : 2 dela vode.
3. Dodaj so.
4. Pusti da voda provri na srednjoj temperaturi (4).
5. Smanji vatru na minimum (2) i poklopi. Kuvaj 15–20 minuta, dok voda potpuno ne ispari.
6. Skloni sa vatre i ostavi 5 minuta poklopljeno da se zrna “odmore” i postanu rastresita.
Kraći trik za rastresit beli pirinač dugog zrna?
1. Stavi pirinač u cediljku i isperi pod hladnom vodom dok voda ne postane bistra.
Ovo uklanja višak skroba, koji inače lepi zrna.
2. Potopi pirinac u hladnu vodu 15–30 minuta (opciono, ali preporuka).
Skraćuje vreme kuvanja i zrna budu mekša i rastresita.
3. Odnos pirinač : voda = 1 : 2 (može i 1 : 1,75 ako voliš čvršći pirinač).
4. Pusti da voda proključa na jakoj vatri (6).
5. Smanji na nisku vatru (1) (minimum na ringli) i poklopi.
NE MESATI pirinač tokom kuvanja.
Kuvaj 15–20 minuta, dok voda potpuno ne ispari.
6. Skloni sa vatre, ostavi 5 minuta poklopljeno.
7. Posle toga, viljuškom pažljivo rastresi zrna.
Dodatni trik:
- Ako želiš ekstra rastresit pirinač, dodaj 1 kašičicu ulja ili putera u vodu pre kuvanja. Pomaže da se zrna odvoje.
Kako da beli pirinač dugog zrna bude rastresit direktno u šerpi, bez potapanja i bez čekanja?
Brzi metod:
1. Stavite pirinač u cediljku i brzo isperite pod hladnom vodom 1–2 puta da uklonite deo skroba.
2. Dodaj pravu količinu vode i ulje
Odnos pirinač : voda = 1 : 1,5 ili 1 : 1,75 (za čvršći) ili 1 : 2 (mekši).
3. Dodajte 1 kašičicu ulja ili maslaca po šolji pirinča.
4. Stavite šerpu na srednju (4) do srednje jaku vatru (5) da voda brzo proključa.
5. Kada provri, smanjite vatru na minimum (2) i poklopite.
6. Kuvajte oko 12–15 minuta, dok se voda potpuno ne upije.
NE MESAJTE pirinač dok se kuva.
7. Skidate sa vatre i odmah viljuškom lagano rastresite zrna.
8. Nema potrebe za dodatnim odmaranjem – zrna ostaju rastresita i mekana.
Mali trik za ekstra rastresit pirinač:
- Nakon što voda provri, dodajte prstohvat soli i malo ulja, pa odmah poklopite. Ulje pomaže da se zrna odvoje, a pirinač ne lepi.
Ingredients: one part rice, 2 parts water, a pinch of salt.
Preparation:
1. Rinse the rice under cold water until the water is clear (it removes excess starch and the rice will not be sticky).
2. Put the rice in a saucepan and add water in the ratio of 1 part rice: 2 parts water.
3. Add salt.
4. Let the water boil at medium temperature (4).
5. Reduce the heat to minimum (2) and cover. Cook for 15-20 minutes, until the water evaporates completely.
6. Remove from heat and leave covered for 5 minutes so that the grains "rest" and become loose.
Shorter trick for loose long grain white rice?
1. Put the rice in a colander and rinse under cold water until the water runs clear.
This removes excess starch, which normally sticks the grains together.
2. Soak the rice in cold water for 15–30 minutes (optional, but recommended).
It shortens the cooking time and the grains are softer and looser.
3. Rice : water ratio = 1 : 2 (can also be 1 : 1.75 if you like firmer rice).
4. Let the water boil over high heat (6).
5. Reduce to low heat (1, minimum on the stove) and cover.
DO NOT stir the rice during cooking.
Cook for 15-20 minutes, until the water evaporates completely.
6. Remove from heat, leave covered for 5 minutes.
7. After that, carefully loosen the grains with a fork.
Additional trick:
- If you want extra loose rice, add 1 teaspoon of oil or butter to the water before cooking. It helps to separate the grains.
How can long-grain white rice be loose directly in the saucepan, without soaking and without waiting?
Quick method:
1. Place the rice in a colander and quickly rinse under cold water 1-2 times to remove some of the starch.
2. Add the right amount of water and oil.
Rice : water ratio = 1 : 1.5 or 1 : 1.75 (for firmer) or 1 : 2 (softer).
3. Add 1 teaspoon of oil or butter per cup of rice.
4. Place the saucepan over medium (4) to medium high heat (5) to bring the water to a rapid boil.
5. When it boils, reduce the heat to minimum (2) and cover.
6. Cook for about 12–15 minutes, until the water is completely absorbed.
DO NOT MIX the rice while it is cooking.
7. Remove from heat and immediately loosen the grains with a fork.
8. There is no need for additional resting - the grains remain loose and soft.
A little trick for extra loose rice:
- After the water boils, add a pinch of salt and a little oil, then cover immediately. The oil helps the grains to separate and the rice does not stick.
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