Crumbly rice
4 servings
25 minutes
Fluffy rice is the foundation of Chinese cuisine, a symbol of simplicity and harmony of taste. The tradition of its preparation dates back to ancient China, where rice was considered a gift from nature and a staple of the diet. The key in this recipe is thorough rinsing of the grains, which removes excess starch, ensuring the lightness and fluffiness of the finished dish. Steamed with minimal intervention, this rice acquires a delicate texture and a natural, slightly sweet flavor. It pairs perfectly with various Chinese dishes: meat, vegetables, spicy sauces. This cooking method highlights its versatility, making it an ideal side dish or standalone meal that can be enhanced with herbs and soy sauce for new flavor nuances.
1
Rinse the rice with cold water 7-10 times, draining the water.
- Long grain rice: 1 glass
2
Pour 1.5 cups of water into 1 cup of rice in a pot. Place it on the heat. Do not stir the rice during the cooking process.
- Long grain rice: 1 glass
- Water: 1.5 glass
3
After boiling, cover with a lid and continue to cook for 10 minutes on low heat.
4
After 10 minutes, turn off the heat. Do not open the lid. The rice should sit covered for another 15 minutes to absorb the remaining moisture.