Composition / ingredients
Step-by-step cooking
Step 1:
Basic ingredients. Just two turns out super-delicious!
Step 2:
Rice is well washed with cold water. Pour a large amount of cold water, add a pinch of salt and put on fire. The ingredients indicate the water that will be absorbed by rice (or evaporated).
Step 3:
Cook. If foam appears, we remove it. It seems to me that it tastes better this way. Almost at the end of cooking, we put the kettle to heat.
Step 4:
After 15 minutes, the rice will become uneven on top, which means they are ready. We throw the rice into a colander and rinse with boiling water from the kettle.
Step 5:
Here is clean and already delicious rice. Not sticky and beautiful.
Step 6:
Heat the oil in a frying pan. Spread the rice to the oil and fry a little. Rice gratefully absorbs oil and does not lose its taste and friability. If you do not mix the rice, you will get a golden crust.
Step 7:
Spread on plates (bowls) and serve.
And now - options.
For sweets, put a little vanilla in the hot oil before rice, and before serving, pour honey over the rice.
For spicy (male), we put favorite male spices in hot oil (peppers, ginger, barberry, sumac, turmeric for color), and then rice.
We have such rice porridge in demand.
Cook with love!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ghee - 892 kcal/100g
