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White and fluffy rice

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White and fluffy rice


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Tempo de preparo

25 min(s)


1 servings

Isllah Éwilla

  • Ingredients
  • Recipe
  • Type 1 rice1 cup
  • Garlic Clove2 unit(s)
  • Onion1/4 unit(s)
  • Salt to taste
  • Oil1 tablespoon
  • Boiling water2 cup
  1. When flavoring, the seasonings should be golden brown. To do this, first heat the oil over medium heat. For each cup of rice, use 2 crushed or chopped garlic cloves and 1/4 of chopped onion and stir until sautéed: the right point is when the onion becomes soft and transparent. Be careful not to let it burn.
  2. Only after sauteing the garlic and onion, add the washed and drained rice and season with salt to taste, stirring until shiny and slightly transparent. Pour boiling water over and taste for seasoning. If needed, add more salt. Lower the heat and partially cover the pan, letting it cook until the water dries up.
  3. To see if the water has evaporated, place a fork on the bottom and see if it's dry. Take a small portion and taste it to see if it's cooked. If it is slightly hard, add a little more water, enough to wet the bottom of the pan, but not enough to soak or cover the rice.
  4. Let it cook until dry again and turn off the fire. Cover the pan and let it dry and continue cooking in its own steam for 10 minutes. Then it will be ready!
  5. Tips: Always cook rice in hot water. And if you need to add water during cooking, never use cold water, as you need to keep the temperature constant from the beginning to the end of cooking. If you want very fluffy and white rice, add a few drops of lemon juice to the cooking water. When the rice is cooked, make a hole in the center with a fork. Then put a spoon (soup) of vinegar on the spot, put the fire down and let it cook for another two minutes.

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