Steamed rice in Indian

Submitted by enr on 16 May 2010
1 cup rice basmati or jasmine
20 g butter
pinch of salt
Steamed rice in Indian
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Rice is washed very well. Put it in a saucepan with a lid. Add water to rice ratio of 1.5: 1, ie. Is 1 cup rice to 1 1/2 cups water. Add a pinch of salt and a piece butter. Mix well. Allow the mixture to boil the highest degree of the heat. Immediately after boiling, the stove is placed on the lowest level and put the lid on the pan. Stew continues exactly 30 minutes. Recommended is the use of the kitchen clock. After 30 minutes, cover the pan is removed for about 30 seconds. Then repositioned and the pan is removed from the heat. Rice is ready to serve after 5 minutes. This rice is used as a basis for fried rice with vegetables and other dishes from Asian cuisine requiring the prior steaming rice with a view to its subsequent addition in the process of cooking.
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16 May 2010