Few recipes are easier and simpler to make white rice at home. However, rice, like many other cereals, not always the best quality when we get into our house. We are not only talking about maintaining relatively optimal conditions for its consumption and we are not just referring to leaving it in the cupboard for years and years.
The reality for our packets of rice that spend the night day like this and day on the pantry shelves. It is that we do not always buy the highest quality. In addition, the added problem is that we do not always know how to differentiate what is the best possible rice.
Not for cheap, or for less seen, rice does not stop having a gastronomic cache. It also has an infinity of prices, of course, which is why we sometimes hesitate in the supermarket when buying rice and we throw ourselves in the arms of the cheapest brand because we believe that they are all the same.
Fortunately, the popular and television chef Karlos Arguiñano He gave a few years ago a perfect trick to know if the rice we have bought was of quality. The bad news is that this can only be known once we cook that rice. However, the detail will be worth us for later purchases.
What the Beasain chef advises is that we look at the rice when I’m cooking. In this sense, what he explained in the book The recipes of a lifetime that he edited under Bainet, his publisher, in 2012 is that we look at how rice behaves after cooking.
The Recipes of a Lifetime
When we started to get to know him, Arguiñano explained that a good rice should not be opened and that the water does not become excessively cloudy. Therefore, if the red one begins to crack and break or the water is completely stained white, it will be a clue that we are dealing with poor quality rice.
Images | Karlos Arguiñano / Freepik
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