Cooking rice
When cooking rice ( French riz nature ) refers to a dish of cooked rice , which as a side dish and ingredient in other dishes are used.
preparation
In preparation, the rice is cleaned by rinsing it. Then you put it in boiling salted water and cook it in it for 15 to 18 minutes. If the rice is then consumed immediately, the cooking time is shortened because it is cooked later. If the rice is used for other purposes, it is rinsed briefly with water after boiling. A quality feature is that the grain of the rice is retained. When keeping it warm or before serving, it may be refined with butter . For butter rice ( riz au beurre ), toss the cooked rice in melted butter. It is also common to dry the rice in a warm oven or a heating cabinet after cooking.
variants
- Fatty rice ( riz au gras ): The rice is cooked in a rich broth .
- Creole style ( a la créole ): After cooking, the rice is rinsed with cold water, drained, spread out on an edge plate and dried. The result is dry individual grains of rice that are used for other dishes.
Individual evidence
- ↑ Food theory. VEB Fachbuchverlag Leipzig, 1987, p. 40.
- ^ F. Jürgen Herrmann, Thea and Dieter Nothnagel: Textbook for cooks. Verlag Handwerk und Technik, 2002, ISBN 3-582-40055-7 , p. 66.
- ↑ a b c Herings Lexicon of the Kitchen . 25th edition Pfannenberg, Haan-Gruiten 2012, ISBN 978-3-86820-344-8 , p. 569.