Helios4242 t1_j1w61a1 wrote
You shouldn't boil the rice; you should simmer the rice. That is to say, bring it to a boil and then turn down the heat as soon as it starts to boil. This gives it more time to absorb and soften, basically combining your last two steps by not needing to drain or steam (because it steams by the end of the simmer and you haven't overcooked it by boiling the shit out of it)
hummane t1_j2b1hkc wrote
Have you had Iranian rice?it is so so light and fluffy..
There is always an extra step.. after par cooking the rice . It is al dente.. firm but crushes easily between your fingers... empty any excess water... take a fry pan .. line with oil and thinly sliced potato or pita bread..place rice on-top and cook on a low to medium heat which streams the rice.
The rice will be so so fluffy
Viewing a single comment thread. View all comments