Cook rice - but now right
Here are some different opinions on how to cook the right rice. First of all, it is important to buy real rice.
This is by no means rice in the cooking bag or 'Uncle Bens' - so-called parboiled or pre-cooked rice. Some so-called rice varieties are even just rice flour (waste) shaped parts that look like rice grains.
Good rice is best bought in the Asia shop, e.g. Basmati rice, this is the premier class and for many Asian rice dishes the only thing.
Long grain rice from the supermarket is not bad either. It's best to buy it in the simple, transparent bag so you will not be surprised.
The Turk also has very good rice. The Turks, however, prefer the thicker round grain rice. This is the right one for all mediterranean rice dishes, e.g. Paella or Italian risottos, but also for rice pudding.
1st method:
1 part rice, 1.5 parts water (eg measure with cup or measuring cup) Bring the water to a boil with a little salt and add all the rice to the water all at once. Stir it once, cover it (must close very tightly), set the stove to the lowest setting and stop stirring for at least 20 minutes.
The gas stove is the smallest stage usually still too big, then rather turn off completely and then 2-3 times shortly after heat. Remove from the heat after 20 minutes, loosen with a fork once and leave covered for another 5 minutes- done.
2nd method:
Heat some butter and / or oil in a saucepan (do not allow to burn), stir in 1 part of dry rice and whisk briefly with rapid stirring. Add salt and 1.5 parts of water, bring to a boil. Set the stove to the lowest setting and the rest as method 1.
Especially for mediterranean dishes, you can first fry half an onion in the fat, or you can also fry some garlic and rosemary (do not brown them).
For Asian dishes, I sometimes roast a half, in very fine strips, cut carrot. This gives a nice yellow color for the whole rice.
Then cook the rice as described above.
