This is how the tastiest rice is prepared

If you want to make a good supplement from rice in which "the grains can be counted", you should buy rice with long grains.

Round grain rice after cooking becomes porridge and suitable for other purposes, for example, for sutliash.

Before boiling, the rice should be washed well in 3-4 waters, and it is good to let it stand like that for 20-30 minutes to soften in cold water, Telegrafi reports.

For well-boiled rice, the appropriate amount of water must be measured, the ratio must be 1:2,5. So one cup of rice requires 2,5 cups of water!

Add salt to the appropriate amount of water and start boiling it, then add the drained rice. Wait for it to boil again and then reduce the heat enough to bring the rice to a slow boil.

Keep it covered with a lid and cook without stirring for 15-20 minutes, or until the water from the rice evaporates.

The rice won't stick to the pot if you don't stir it, but if you remove the lid and stir it, the water will evaporate before the rice is cooked and then it will become hard or, if you leave it on the heat until soft, it will become curdled. .

And that's all, the rice is boiled, not fried, not sticky, not porridge...

This is the basic procedure. Some more tips that can help you while cooking rice:

You can add a little curry so that the rice turns yellow.

If you add a little butter, the rice will be more juicy.

The rice will stick to the dishes even less if we rinse it with lukewarm water after cooking. For a good taste, you can briefly "mix" it in the melted butter, with a little saffron. Saffron gives the rice a golden yellow color and fantastic taste.

The Chinese cook rice by first boiling it in boiling water, stirring it a little, adding salt and adding appropriate amounts of water. When it boils, reduce the heat and cook until the rice absorbs all the liquid. Then they remove it from the fire and keep it covered for a while "so that it rests". Boiled rice triples its volume. /Telegraph/