Decided to try this brown rice to use in risotto. At first was afraid that it would be a mess, as the water really evaporates. But surprisingly, rice is not swollen. In General, the end result is in front of You! We liked the rice pilaf.
|Cooking time 40 minutes||Number of servings -|
Onion cut into half rings,
Cauldron with oil heat and fry onions until Golden brown.
Add the carrots.
Grind cumin in a mortar
and, together with barberry to season our vegetables.
Pour boiling water, add 1 tablespoon (no slides) spoon Vegetta and give a little boil.
The garlic peel from the husk, wash and put in the center servaka.
Wash rice in water several times.
Lay on prepared vegetable zirvak and pour boiling water.
The water level, as usual, should be above the rice by two fingers. Add half tablespoon of Vegeta.
Without disturbing the rice, add the fire and let the water boil.
Reduce the heat. From rice to make a pile and cover with a lid. Let the rice to prepare 25-30 minutes.
After the time expires, turn off the heat and without opening the cover, leave the cauldron with rice on 15 minutes.
Then stir the rice with a slotted spoon to evenly distribute servaka.