How to cook fluffy rice. How to cook rice so that it is crumbly? simple recipes

Rice is one of the most widespread crops on our planet. it is able to instantly, like any carbohydrate, provide our body with energy, and also has a whole bunch of other irreplaceable useful qualities for our health. These include the benefits for the intestines, and the normalization of blood sugar and slowing down the aging process, because rice is a product containing antioxidants.

It is a fundamental food in many cuisines around the world. Dozens are being prepared various ways, but the most common is cooking. To serve a very tasty and crumbly dish that does not stick together in one big lump, you need to be able to work with it correctly.

Today we will learn how to cook rice correctly.!

How to cook rice for a side dish at home

There are dozens of different types of rice. Each of them has its own cooking characteristics, as well as different recipes for dishes in which it is used.

How to cook big portion at home, so that everything turns out perfectly? Many people learn it through a large number of trial and error. It seems like something grandiose and very difficult when you first take it on.

If you like to eat rice as a side dish, then you should consider buying a good rice cooker or slow cooker. But this does not mean that you should immediately run and buy it. Learn how to cook on the stove first. This will give you invaluable experience.

How to cook steamed round grain rice

What is parboiled rice?

This is rice that has been pre-steamed. This is done in order, according to manufacturers, to transfer benefits and nutrients from the shell to the grain itself, retaining the benefits of the final product. Plus it becomes more crumbly after cooking. This variety is perfect for eating side dishes, pilaf, but it is absolutely not suitable for use in sushi and rolls!

Washing

First and foremost rule. Always pre-wash the rice in water. Just pour it into a sieve and rinse under running water until you get rid of the main turbidity.

You won't be able to make it transparent, but you can easily get rid of most of it.

This is necessary to wash off unnecessary starch dust and various debris from the surface of the grain. Keep in mind that some varieties may have a fairly large amount of starch and you will have to spend certain time and strength.

Water ratio

For most varieties, a 1:2 ratio is ideal, meaning one cup of rice to two cups of water. Measure out an average of half a cup of raw cereal per person.

Some varieties require a little more water, some less. It all depends on the variety. See the instructions on the pack, it is always indicated there right time cooking.

Wait until the water boils and pour rice into it. You should take into account that at the end of cooking the volume will triple, so you should initially take a larger container.

Cooking process

• Pour rice into boiling water and cook, covered with a lid. At the same time, reduce the fire to a minimum. Try not to remove the lid from the pot just like that. Because of this, the necessary moisture will evaporate.
• Look there in 15 minutes and evaluate his condition, how much he has prepared. The average portion is necessary with proper cooking for about 15-20 minutes over low heat. By consistency, it should not crunch on the teeth or be hard. At the same time, it should be crumbly and pleasant. If there is still water left at the bottom, drain the rest. If its amount is not very large, then cover with a lid and hold for several minutes on the off fire. After that, you can remove the lid and wait until it stops steaming and the last moisture disappears.
• Next, you can add, for example, a little butter to improve taste.
  If after filing you have a little left, then this is not a problem. Boiled for several days.

How to cook rice for making rolls and sushi

In recent decades Japanese kitchen became widespread throughout the world. Our country is no exception. Now on almost every corner you can see an institution or a delivery service that offers sushi or rolls. They have become very popular with us in Russia, and this is not unreasonable, since this treat has an excellent taste and an unusual contrast and combination of products.

Proper preparation of sushi rice may seem very complicated, but in fact there are no huge differences with simple cooking, except perhaps in the addition rice vinegar in the end.
Follow these simple guidelines and you'll be fine.

Right choice?

In fact, the Japanese have come up with everything and done it for us a long time ago. Our task is to adopt this experience and do according to the available instructions.

For the preparation of sushi and rolls, a special variety called "Shari" is used. In our stores it is sold under the name "Sushi Rice", so it's not very hard to find it. a big problem. It has a round shape.

Rinse it under running water for several minutes to wash off all the starch from it. Keep in mind that this variety has quite a lot of it. After that, pour into a saucepan and fill with water with a ratio of approximately 1: 1.1 in favor of water.

The main thing is not to overdo it with the liquid.

Cooking

• From the very beginning, you need to turn on the fire to the maximum, stirring constantly until the water boils. After boiling, cover the pan with a lid and reduce the heat to a minimum.
• After 6-10 minutes, check the level of the remaining water. If the water has boiled away, then turn off the fire, if not, then check every minute. Here it is important not to miss the moment and not burn the rice at the bottom, otherwise it will be saturated with the taste of burning. After cooking, let it stand for 5 minutes with the lid closed.
• When will you spill boiled rice out of the pan, you must also take into account a few important points. For example, use only a wooden spatula for this. A metal spoon will damage the grains, and I also don't think metal and vinegar are the perfect combination.
• Second, don't scrape any remaining rice from the bottom of the pot. If he is behind - great, if not - forget it. Dry and overcooked rice from the bottom will only spoil the whole delicate taste.

Vinegar dressing

Once you've boiled the rice, it's a good idea to season it almost immediately with rice vinegar, the condiment that gives rolls and sushi such an unusual flavor.

For 3 cups of dry rice, use half a cup of rice vinegar, 2 tablespoons of vinegar, and 2 teaspoons of salt.

Use only rice vinegar! Stir over low heat with rice until the sugar and salt crystals dissolve.
Mix everything well, it will take no more than a few minutes. Then let the sushi rice cool down until room temperature. You should not put it in the refrigerator for this, you will only harm it.

Important! Some people prefer me spicy rice. It is also worth considering that different manufacturers of rice vinegar may have different concentrations. If you are cooking for the first time and are not sure, then use half of what we have indicated. Trust your own taste and you will feel the necessary concentration of dressing.

How to cook long grain rice

You must understand that brown rice also applies to long-grain rice.

long grain rice- This is a culture in which the length of the grain reaches more than 5 millimeters. We are now talking about polished rice, that is, about grain that has been processed, during which it got rid of the shell, that is, bran.

Personally, I think that bran is the most important part, without which the use of this culture loses its meaning, since it contains all the minerals and vitamins, so I recommend using brown. However, polished long grain rice is also very popular. After cooking, it becomes very fragrant, tasty and crumbly.

Training

Like any rice, first of all, it must be washed under cold running water. Pour it into a sieve or colander and rinse in several waters in order to remove excess starch and various debris from its surface. At the same time, gently press it with your hand, without causing damage to the delicate grains.

Cooking process

• Pour everything into a saucepan prepared for cooking and pour cold water. Water should be poured at the rate of 1 cup of rice per one and a half cups of water.
• Pour in water, put the pot on high heat, cover with a lid and wait until the water boils. This takes an average of five minutes.
• Then lower the heat and simmer your long grain rice for about fifteen minutes. At the end of this time, open the lid and see how things are with the water. If the rice begins to fry at the bottom of the pan, making characteristic clicks, then this means that you need to add a little more water.
• If everything is in order, then turn off the fire, cover with a lid and wait another five minutes for it to infuse.
• The field of this is everything! Your rice is ready to serve as a side dish or main course!

How to cook

Of all varieties - this is my favorite kind of rice. In terms of utility, he puts all other types on the shoulder blades.

According to nutritionists, you should eat some whole grains every day, which includes brown rice. The main difference from white is that the bran and shell are not removed during processing. Bran and germ are rich sources of fiber, minerals and vitamins.

How to cook it?

Important! Don't Skip a Thorough Wash brown rice. It can have a fairly high concentration of arsenic in its composition, and thorough washing removes up to a quarter of this harmful substance. Likewise, the concentration of arsenic in ready dish reduces cooking rice in a large amount of water, approximately 1:5, though this way you will lose most vitamins and minerals in the process.

Training

Pour the long-grain rice into a colander and rinse the grains with cold water under the tap for several minutes. After this, drain the excess residue, pour the rice into the pan and pour in water at the rate of 2 cups of water per 1 cup of brown rice. Add a large pinch of salt for taste.

Cooking process

Wait until the water boils, then stir the rice in order to bring down the temperature and cover with a lid, making the fire not very strong. It takes about 40 minutes to cook this type of rice. If you notice that the water begins to boil away too quickly before the rice is cooked, add a little more.

After everything is ready, turn off the gas and let the rice stand under the lid for a few minutes.
Consider the proportions during cooking, the correct ones - from 1 cup of brown or brown rice, the output is 3 cups of the finished product.

You can prepare a dressing in the form of fried onions and garlic, herbs or grated cheese. This rice goes well with these kinds of additions. If you want to use this rice instead of white rice in any recipe, then pre-boil it for about 15-20 minutes. This is necessary in order to reduce the cooking time. After that, feel free to use it like plain white rice in a recipe.

Common questions about how to cook rice

Many are surprised at people who still cook it the old fashioned way in a simple saucepan. After all, you can buy a slow cooker or rice cooker for quite a bit of money. To be honest, I'm not a fan of this technique, plus it takes up a lot of space in my kitchen. Cooking in a classic way hones your cooking skills, which ultimately affects general level your skill.

Note: The pointers below refer to polished rice.

Should rice be washed before cooking?

Certainly! First, you will wash off the starch dust and various debris, including insects, that may be in your rice. Even though you wash away useful material- losses are minimal. Ridding the grains of starch will prevent the rice from sticking together and cooking in lumps. This will give a delicate flavor and texture.

When washing rice, do you have to wait until the water becomes clear?

No, you will do this for ages and still the water will never become completely transparent. The maximum you can achieve is to make it less cloudy than at the very beginning.

Your goal is to be as clean as possible.

Can you cook rice with the lid open?

Of course! It won't affect the rice in any way. You can easily lift the lid as many times as you like, especially the first time you don't have enough experience.

Why did I say that you should not do this at the beginning of the article? Just so you don't let excess moisture out, which can cause you the hassle of topping up the water. I love it when the process is debugged to the smallest detail. We poured water, fell asleep, turned on the fire, 15 minutes, removed it, ready).

What pot should be and how much water do you need?

Enough big size. This applies to all varieties of rice. Just imagine that at the end of cooking, the volume of the finished product will be increased by a minimum of 2.5 times.

As for water, you must understand that for each rice it is individual. There are no clear and strict rules. For white varieties, use an average combination of one to one and a half, for brown or brown rice one to two, as he needs more time. Consider these proportions at the beginning and over time you will learn to see immediately by eye.

You should understand that it is difficult to immediately take into account the exact amount of water, because even the moisture content in the rice itself can vary. Rice that has been recently harvested may contain much more moisture than stocked rice.

Do not be afraid to experiment and then you will achieve great success and learn how to properly cook any kind of rice!

Should you salt the rice?

And this is a matter of taste. Many people like rice unleavened, eating it as a side dish. Unleavened rice perfectly sets off spicy, spicy and salty foods. Others, on the contrary, like to make the rice itself salty. Try various options and come to your own. There are no clear rules that would prohibit salting rice.

If you want to weld crumbly rice before cooking it must be washed under cold water. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as , require glutinous rice. In this case, it is not worth rinsing. In extreme cases, you can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it's much more convenient. The standard serving for one is 65 ml of dry rice.

Tableware

It is better to cook rice in a saucepan with a thick bottom: in it the temperature is distributed evenly. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring salted water to a boil, and then pour the grits into it. Stir the rice once so that the grains do not stick to the bottom. Then wait until the dish begins to boil, reduce the heat to a minimum and cover the pan with a lid.

Do not open the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, don't stir it (except the first time). Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice- 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice - 40 minutes;
• for wild rice, 40–60 minutes.

When the rice is cooked, remove it from the heat and let it stand for 10-15 minutes covered. If there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried on vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

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condiments

Rice is good because its taste can always be changed a little. For example, with the following:

• saffron;
• curry;
• cardamom;
• zira;
• caraway;
• cinnamon;
• Carnation.

Spices are added to the water during cooking or to a ready-made dish.

Also, rice can be supplemented with the taste of herbs, citrus zest, or cooked not in water, but in meat or chicken broth.

Bonus: how to make rice for sushi

1. Special Japanese rice is used for making sushi. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Know other ways to cook delicious rice? Share your secrets and recipes in the comments.

• Rice should definitely be sorted out if there is any doubt about its quality.
• Before cooking, the cereals must be washed with cold water until the flowing water is clear.
• Before throwing rice into boiling water, it is recommended to douse it hot water so that the temperature difference is not too great.

The first way to cook rice

1. Rice, previously washed, is poured with boiling water (1 part rice to 5 parts water).
2. Then it is put on the stove and cooked until half cooked.
3. Rice will be steamed as follows. A metal sieve is taken, on the bottom of which a damp towel is lined. Then you should put rice on a towel (it is convenient to use a slotted spoon for this).
4. Then the sieve itself with semi-finished cereals is placed on a pot of boiling water. Rice should not lie on outdoors so it is recommended to cover it with the other end of the towel. This is how the dish is prepared.

This rice should be served with melted butter, as well as salt, because. cereals are prepared without the addition of any seasonings, spices and other food products.

The second way to cook rice

1. 1 kg of ready-to-cook cereal is placed in 3 liters of boiling water.
2. Rice is boiled at a strong boil for 5 minutes
3. Then it is cooked at a low boil until fully cooked. Salt water in this case is also not recommended.
4. Boiling melted butter (about 300 grams) is added to the already prepared rice. Thus, the porridge should turn out crumbly. For serving, rice is laid out in a deep and large bowl; salt should be served separately.

The third way "Chinese Rice" ("Demizhou")

For this recipe, you will need 100 grams of rice, 1 liter of water and 5 grams of salt (half a teaspoon).

1. Rice is first placed in cold water (salt has already been added), and only then put on fire.
2. Cooking cereals should be at a slight boil, but the fire should be reduced only after the water boils. In this case it turns out gruel recommended for breakfast.

The fourth way "Japanese rice" (with red beans)

To cook Japanese rice, you need to take 500 grams of rice and red beans, 60 grams of melted butter.

1. First you need to boil the beans until tender. Beforehand, they should be sorted out, washed and soaked for six hours in cold, slightly salted water. After soaking, the beans are thrown into clean cold water, then placed on big fire. After boiling water, this type of bean is cooked at a low boil for about an hour.

The peculiarity of this recipe is that the rice needs to be washed exactly six times. Before cooking, the cereal should lie in cold water for 30 minutes. Only after swelling, the rice is poured with 600 grams of cold water and cooked in the same way as red beans, however, the cooking time over low heat is reduced to 20 minutes.

When the cereal is cooked, oil is poured into it, which must be mixed with rice by shaking. Then the porridge should be steamed a little more so that it becomes more magnificent.

Ready rice is served to the table either as a separate dish or as a side dish. Red beans should be with cooked porridge on dining table side by side.

The fifth way "Indian rice"

To prepare rice according to this recipe, you need to take 600 grams of rice, 1700 ml of water, 15 grams of salt (one and a half teaspoons) and 120 grams of butter.

1. Rice should be washed exactly 5 times, then it should be soaked in cold water for 30 minutes.

2. Put rice on fire in new cold water and stir continuously until it boils. For the Indian Rice recipe, the cereal is boiled for about 30 minutes (if it has not become soft, then the cooking time should be increased). Rinse the cooked rice under running cold water and then pour over the melted butter.

3. After that, the porridge should be slightly salted and warmed up well.

Served "Indian Rice" as a dish on its own.

Sixth method Rice yellow-orange

1. To prepare yellow-orange rice, you need to take 300 grams of polished cereals, 60 grams of butter, 400 ml of water and 2 grams of saffron.
2. Feature in cooking: rice is washed with cold water 6 times. As in previous recipes, the cereal must be soaked in cold water for 30 minutes. Rice should be rinsed with hot water before cooking.
3. At this time, a container with 2 glasses of water is placed on the fire, into which saffron is thrown after boiling. Then swollen and washed rice is poured. Groats are cooked until cooked over low heat. The final touch is the addition of boiling butter. The porridge is shaken.

Yellow-orange rice looks very nice, you can serve it on the table as a dish on its own.

Seventh way Rice with raisins and apricots / dried apricots

300 grams of rice is moved and washed in cold water 5 times. Then the cereal must be left in cold water for 30 minutes to swell.

1. 400 ml of water is put on the fire.
2. After boiling, 100 grams of butter and 2 grams of saffron are added to it.
3. Then the groats, swollen and washed under hot water, are added to the broth. Porridge is cooked for 20 minutes.
4. Ready rice is filtered and mixed with well-washed dried fruits (80 grams of pitted raisins and 80 grams of apricots / dried apricots). Before serving, the porridge should be heated in a steam bath.

Eighth method of cooking rice

For 300 grams of rice, you need 200 grams of fresh carrots, 100 grams of melted butter, 300 ml of water and 7 grams of salt (¾ teaspoon).

1. Washed, soaked in water and slightly warmed under a stream are poured into boiling water. hot water rice.
2. The groats are cooked until tender over low heat.

In already ready porridge carrots are added, which should be cut into small cubes and fried in drain oil until tender. This rice is served as independent dish or it can be offered as a side dish to fried chicken. By the way, having mastered how to cook rice deliciously, you can significantly improve your health, cleanse yourself and lose weight great by using the rice diet, which is simply breathtaking in terms of results and reviews!

Cooking rice in a pot or rice cooker, at first glance, simple task, but it still presents a difficulty for many experienced and novice cooks. Properly cooking rice for a side dish is quite simple if you know a few features of cooking rice.

How to cook fluffy rice

To cook fluffy rice, you need to use the right amount of water, the right temperature, a tight-fitting lid, and the time at the end of the process. The last step is very important, but many do not know anything about it.

Before cooking, rice should be washed several times in cold water. What is it for? When processing rice, talc is sometimes used as an abrasive. It must be removed from the rice. It is also necessary to rinse the rice so that it does not become too sticky later.

It is not necessary to soak the rice. If you don't have time, you can skip this step. However, we must remember that soaking is necessary in order for the rice to be less fragile. If you do not soak the rice, you need to take more water to cook it than you planned.

How to cook rice for a side dish

There are many ways to cook rice. We will look at the easiest way to cook rice for a side dish.

Rice should be boiled in a certain amount of water, which by the end of cooking should be completely absorbed by the rice. The hot steam in the pot will continue to cook the rice.

The key to cooking rice is the right amount of water. For a glass of rice, you need to take 1.5 cups or a little more water. However, here you can experiment to find the amount of water that you like best.

Brown rice requires more water, while round white rice requires less.

The more water, the softer and stickier the rice, which is suitable for frying. The less water, the denser the rice, this is more suitable for salad.

Another important element in proper cooking rice is a tight-fitting lid that will hold steam well. If the lid is loose, put a piece of clean cloth between it and the pan.

Let the rice sit

After 12 minutes, when all the liquid is absorbed by the rice, and it becomes almost ready, it is necessary, without removing the lid, remove the rice from the heat and let it stand for a while. If it is served immediately, the top layer of rice will be dry and the bottom layer will be too wet. Rice should stand for 5 to 30 minutes. This will allow the moisture to evenly distribute, resulting in a uniform texture to the rice.

What is better to cook rice: in a pot or rice cooker

If you want to cook rice just for yourself or a small family, a pot is enough. If you need to cook rice for a large number of people, you need a rice cooker. But in either case, you may have to experiment a bit with the amount of water to get the rice the way you want.

How to cook friable rice so that it looks like steamed?

How to cook friable rice: instructions

To cook fluffy rice, you will need:

• thick-walled saucepan with a capacity of about 2 liters

A thick-walled pan retains heat better, the rice practically does not burn in it

Cooking friable rice in bags

• More

First of all, you need to choose the right kind of rice. You need long grain rice. Connoisseurs recommend varieties of jasmine or basmati. You can take parboiled rice, the grains of which are less brittle when cooked. It is not recommended to use round-grain varieties, which have a higher carbohydrate content and, most importantly, are too soft.

Measure out the required amount of rice. To prepare a side dish for 4 servings, 1 cup will be enough. Rinse the cereal thoroughly, changing the water up to 10 times. Ideally, rinse the rice to clean water.

After washing the rice, transfer it to a saucepan and cover with hot water. Fluffy rice should not be cooked in cold water, as during the cooking process it will absorb excess water and become very soft. Measure the exact amount of water so that you do not have to add liquid when cooking, this can greatly spoil the dish. The amount of water should be 2 times more than the amount of dry rice. For example, for 1 cup of rice, take 2 cups of water. Then salt the water to taste.

For a standard serving for 4 people, one incomplete teaspoon of salt will be enough

So, a pot of rice, filled with hot water, is on the stove. Turn the fire up to the max. The water in the pot should boil quickly. Cook the rice for 7 minutes over high heat. Then turn down the fire to minimum value, close the pan tightly with a lid and simmer the rice over low heat for 15 minutes. At the same time, do not stir the rice and lift the lid.

When the cooking time is over, turn off the heat. Put 1.5 tbsp on top of the cooked rice. ghee or butter. After closing the lid, leave the rice to infuse for 20 minutes. During this time, it will completely absorb the remaining small amount of water, while the grains will be covered with melted butter, which will give the rice additional aroma and a milder taste.

After 20 minutes, open the pan and you will see white fluffy rice, completely dry, grain by grain. It will not be superfluous to note that it is by no means recommended to wash such rice. It is completely ready to eat as a side dish for second courses. If you want to add rice to a salad, let it cool first.

Fried rice in a pan

• More

To prevent rice from sticking together during cooking, follow these rules:

• pour in 2 times more water than you plan to cook rice
• put rice only in hot or boiling water
• before cooking, rinse it under running water several times until the water is completely clear
• do not add seasonings to rice water
• while the rice is cooking, cover the pan with a transparent lid so that you can check the cooking process
• cook rice over low heat
• do not open the lid of the pot during the cooking period to prevent steam from escaping
• after cooking, open the lid and salt, pepper the rice, add oil or fillers

How to cook rice in the microwave

Fluffy rice can also be cooked in the microwave. First, rinse the rice thoroughly. Next, place it in a microwave-safe dish and add right amount water and salt. Close the bowl with a lid and place it in the microwave. Cook at full power for about 17-18 minutes. During this time, the rice must be mixed twice. After cooking, let the rice stand for a while (5-10 minutes) under the lid, then stir. Rice does not need to be washed, it will turn out crumbly, beautiful and tasty.

How to cook friable rice in a bag

For novice housewives, cooking friable rice can be quite difficult. It seems that everything is done strictly according to the instructions, and they are washed several times, and water is added in the right proportion, and the rice is not stirred during the cooking process, and as a result it sticks together into porridge. In this case, the recipe for cooking friable rice in a bag may come in handy, because this is the easiest way to prepare this dish. He does not demand special attention. The main thing is to add enough water and remember to keep track of the time.