In many houses, managing to make loose white rice either as a main dish or as a side dish is a real chaos. In addition, it is very common that we resort to certain tricks or habitual measures of how to cook white rice so that we try to make it fit as loose as possible.
However, it depends on the rice, the cooking time or the amount of water we use, so we do not always find the perfect point for the rice to be loose and light.
Fortunately, Gipuzkoan chef Karlos Arguiñano wrote in his book The menu of each day the infallible trick so that the rice is ready and loose and do not complicate our lives in the kitchen.
A luxury garnish for all kinds of dishes, including such classic recipes as Cuban-style rice or tomato rice, getting loose white rice is neither a complicated nor a long task, and in fact, with the trick of Karlos Arguiñano are going to make sure that rice stops making life bitter in the kitchen.
Especially when we are looking for preparations in which we want the rice not to be so glutinous or thick and it is a little cleaner. Generally this will happen with rice saladsbut also with other dishes such as poker, where we also want the grain to be loose.
Karlos Arguiñano’s trick so that white rice is loose
Regardless of whether it is a short-grain rice (such as the classic Spanish bomba rice) or a long-grain rice, such as the typical oriental basmati, with this trick by Karlos Arguiñano we are going to get any kind of rice loose and do not make us bitter in that pinchotada with the fork catching a ball of rice that we do not want to have in our mouths.
In this case, what the popular chef advises is that cook the rice with a lot of water. When the rice is ready, he recommends that we drain it and see it well with cold water under a strainer in the tap.
This way of cooking white rice is very practical for recipes in which rice is, above all, a garnish. ©Freepik.
With this we will make the rice very loose, because it will lose almost all the starch it has. Also, by rinsing the rice with cold water, we are going to lower its temperature and allow the grains not to stick together.
It is true that if we do this we will make the rice lose some initial flavor. Therefore, it is not convenient that the water where we have cooked this rice is already flavored or that we have not previously fried some garlic in that rice.
What Karlos Arguiñano recommends is that after rinsing this rice, Saute with a little oil and a few slices of garlic in a saucepan or pie pan.
Images | Freepik
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