Basmati rice for garnish

To prepare basmati rice for garnish, prepare long-grain basmati rice, jasmine. It cooks quickly, but it also cooks quickly. Therefore, to obtain crumbly rice, it is important not to digest it. Ideally, the whole process after boiling takes 18 minutes. There is an opinion that it is enough to pour boiling water over the rice, close it tightly, wrap it up and after a while it will be ready. Similarly, without cooking, you can cook buckwheat.
I recommend washing the rice for friability. however, after washing it should be dried.
The bubbling process also contributes to the production of crumbly porridge. In this case, the rice is lightly fried in oil (often with unsweetened or sweet spices, depending on the further purpose), until a characteristic rustle, then gently, very gradually poured with boiling water, the first portion of water instantly evaporates and the rice is naturally steamed and the grains do not stick together in the future.
So, the bamati rice needs to be washed, dried, put in a saucepan and pour boiling water. Water for this kind of rice needs a little more than for round-grain varieties. Add a little salt, you can put a pinch of sugar to balance the taste. You can put a little butter. To get rice of a beautiful yellow shade, put a little turmeric powder, literally on the tip of a knife.
After boiling, reduce the heat to a minimum and cook the rice for 18 minutes. After cooking, hot rice should be fluffed with a fork and it is advisable not to delay further serving.
The perfect crumbly rice can be served simply by placing it in a plate with a slide or by using a molding metal ring to form an elegant cylinder, for example.