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Peel an onion, wash it and finely chop it.
Put the butter in a pan over low heat and let it melt, being careful not to burn it. Add the onion and mix with a wooden spatula. Leave on the right heat until the onion has hardened.
Add the rice and leave for a few minutes, stirring constantly until the rice absorbs the taste of the butter. Add the wine and leave until it has evaporated.
Separately, dissolve the cubes of vegetable soup in a liter of water (I had cubes put in the freezer. If you don't have one, use two cubes of vegetable knorr).
Add water little by little to the rice pan, stirring occasionally to prevent the rice from sticking. We match the salt.
Dissolve the saffron in a little soup. Add it to the rice pan 5 minutes before the rice is ready and mix well.
When the rice is ready, turn off the heat and add the Grana Padano, stirring.
Good appetite !
3 flavors that you can give to the rice garnish
Choose your favorite from these 3 flavors, with which to improve the taste and aroma of rice:
Rice flavored with mint and lemon
Along with the rice, boil the grated peel of a lemon. At the end, after turning it with a fork, add a few finely chopped mint leaves and continue mixing.
At the same time with water and rice, put a teaspoon of turmeric, 3-4 cloves and a cinnamon stick in the pan, then mix. Before serving the garnish, remove the cinnamon stick and cloves.
Rice with saffron
A single spice can radically change the taste of rice. Along with the main ingredients, add 2 saffron threads to the pan. Do not remove the saffron threads after preparing the rice, as it continues to leave its flavor even after it is cooked.
Baked saffron rice
I changed Jamie's original weight a little, adapting it to our little family
- 200 grams of long grain rice
- 1 medium onion
- 1/2 teaspoon saffron
- 150 grams of Greek yogurt
- 650 ml of water
- 125 ml tomato sauce
- 50 ml olive oil (or whatever oil you have on hand)
- salt pepper
Here Jamie acted very cleverly: he cooked everything directly in the large tray. First he placed the tin tray on the stove and cooked the onion, then he added the rest of the ingredients and put them in the oven. Then he finished everything with yogurt.
But I had the ceramic tray, my heart wouldn't let me sit directly on the stove flame. I was afraid it would blacken, or crack (the bottom of my tray is porous, and it would have smoked very easily, I think). So I proceeded again on my own: I cooked the onion separately, and transferred it to the pan, along with the rest of the ingredients, and from here everything went according to Jamie's instructions.
- The saffron is divided into two equal parts: the first half of the saffron is placed in a bowl, over which pour 600 ml of boiled water. Cover the bowl and let the saffron infuse for 20 minutes. The rest of the saffron is poured into a cup, and the rest of the boiling water is poured over it. Leave to infuse for 10 minutes, then mix well with Greek yogurt and set aside (tip: if you don't like saffron strips, strain them before mixing the infused water with the provided yogurt)
- Preheat the oven to 180 degrees
- Finely chop the onion and lightly fry in a tablespoon of oil (until translucent)
- Transfer the hardened onion to the pan, add the remaining oil, tomato sauce, rice and the 600 ml of water infused with saffron. Now add salt and pepper to taste
- Mix everything lightly and put the tray in the oven, cook for about 30 minutes at 180 degrees, or until the rice is boiled al dente, absorbed all the liquid from the pan, and the crust formed is slightly crispy
- Add the saffron yogurt over the hot rice and serve immediately.
P.S. I did not strain the saffron, he left it both in the water in which he boiled the rice and in the yogurt. Anyway, it's very little, and the filaments are very fine, they are barely visible.
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How to make rice with milk?
In the past, they worked with volumetric measures (like a cup). It is not wrong but the proportions of the recipe change completely. 250 ml of rice (ie a cup) weighs only 200 g! It has a lower density than water or milk in which grams coincide with milliliters. In this case, consider 4 measures of liquid (1 L = 4 x 250 ml). After all, that's all: at 200 g of rice we put 250 ml of water and 750 ml of milk.
I split the vanilla pod and scraped the core out of it.
I put it in a pan with the rice (dry) and 250 ml of water.
Also now I put a pin of salt. I brought everything to a boil over medium heat and waited for the rice to absorb this water. I poured 750 ml of milk and continued boiling, this time over low heat and stirring constantly.
When is sugar added to rice pudding?
The sugar is put towards the end, when the rice is boiled on 3/4. And the sugar must boil for at least 3-4 minutes before extinguishing the fire under the pot. Don't forget to stir constantly so that the rice doesn't stick to the bottom of the pot!
Basmati rice with saffron and lime
If it seems to many of us that food does not "slip" without a piece of bread, so for most Asians a meal is not complete without a bowl of rice. There are dozens of varieties of rice, and the methods of preparation easily exceed one hundred. It is very practical to use ready-cut rice and packed in bags that are put directly to boil. In this way you save time and labor, no longer having to keep it boiling, drain it in a strainer and so on.
What do you need?
A 125 g bag of Basmati rice is enough for two people as a garnish for an Asian dish. In addition to the water in which you will boil it, you will also need a teaspoon of salt, a packet of saffron (a bit expensive, but worth it), half a lime and a tablespoon of olive oil.
How do you proceed?
- Bring the water to a boil (1 - 1.5 L) together with the salt
- When the water starts to boil, add the saffron
- Then place the bag of rice and half a lime cut in four in the boiling water.
- After 11 minutes (the time indicated on the package) remove the rice bag with a fork, allow the excess water to drain well and then pour the contents into a bowl.
- Add the olive oil and mix well - the rice grains will get a characteristic shine.
Optionally it can be decorated with various greens. You can serve it as a side dish with curry, other fish, meat, seafood or vegetable dishes.
Have fun and see you healthy again!
How to cook a fluffy rice in just 10 minutes. Jamie Oliver teaches you the simplest method
It is not at all difficult to cook a perfect rice. On the contrary. If you take into account a few tricks, revealed by Jamie Oliver, you can enjoy a delicious meal in no time.
From basmati rice you can make a lot of recipes. It is a versatile ingredient, which can be flavored in different ways, depending on the culinary preferences of each. But for that, you have to do well. If you don't know a few essential tricks, turn it into a sticky pilaf as you say & ldquopeste & rdquo.
Jamie Olvier explains step by step what you need to do to get it right from the start:
1. You need a cup full of rice. It is enough for 4 people. Pour the rice into a pot.
2. Put two cups full of boiling water and a little salt over the rice.
3. Boil it for 8-10 minutes, over high heat, with the lid on.
4. If you want to give it different colors or flavors, it's just as simple: add the spices to the water in which you boil the rice. You can use saffron, cardamom, cinnamon, turmeric, depending on the recipe you want.
See 4 types of basmati rice recommended by Jamie Olvier in the video below:
Simple, isn't it?
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