Loose rice

Cooking rice is only a seemingly simple matter. In many cases, it does not turn out as we expect. The result is that the grains stick together and look unattractive. To prevent this, it is worth following a few rules. Here are some tips on how to make sure your cooked rice looks as appetising on the plate as it does on the packet. And, of course, it tastes great.

Simple rules

Long-grain white rice is the most commonly purchased and selected variety. Its grains are fully hulled of bran and germ and polished. This rice is ideal for dishes or desserts, among other things. Its preparation is always trivial when using the bagged version. However, if you have a pack of the loose product at hand, it is important to follow the preparation process in a few essential steps.

To cook the loose rice we need:

- 1 cup Long-grain White Rice

- 1.5 cups of water

- a pinch of salt,

- a teaspoon of oil.

We start by rinsing the rice with cold water until it is completely clean when poured off. This will get rid of the starch that settles on the hulled grains and which contributes greatly to the later sticking of the grains. Next, flip the rice into a pot of water, add salt and a tablespoon of oil. 

When the water comes to a boil, we reduce the heat to low and then cover the pot. Remember that we must not stir the rice or lift the lid. In this state, we cook the grains for 15 minutes so that they absorb the water. At the very end, all we need to do is remove the pot from the heat and cover it with a cloth or towel. After 10 minutes, we can enjoy the extraordinary taste of the loose rice. Enjoy!

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