In rice pudding, sautéed, in paella but also in sushi… We French people eat rice very often. According to a study by France Agrimer, we consume more than 5 kg per year. The problem? We wouldn't cook it properly. Whether in a salad, as a main dish or as an accompaniment to fish and meat, we generally make sure to choose long rice or brown rice, so that the grains do not clump together and remain well separated. And the result is not always up to our expectations... Good news:we now know what to do for optimal cooking and results, and it's before cooking that it happens!
To "properly" cook the rice, it should be grilled over low heat in a pan (with butter for the most greedy) for 5 to 7 minutes, until it has slightly browned. It can also be put in the oven at 175°C for 5 minutes. Next ? We cook it as usual, in water. Concretely, what difference does it make to grill the rice before boiling it? This avoids a big mistake which is to immerse it in water before it is boiling. As a result, we eat "watery" rice, which loses its consistency...
We are now rice experts! Not so difficult to cook like a chef after all...
