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How to cook white rice - easily and perfectly
Years ago I would eat this rice in restaurants. It’s just delicious, but it’s not just like any other rice. The restaurant prepared it properly, one by one, meaning you got a plate of loose rice – each grain on its own.
And despite that, I also ordered it with an Israeli vegetable salad and restaurant tahini, I would eat it all together. I haven’t been to restaurants in years, but I haven’t forgotten the combination of rice with salad and tahini.
I make it a lot at home, it’s just rice, but it’s loose white rice that turned out to be great.
2 servings
Ingredients:
1 cup basmati rice
2 cups water
2 tablespoons oil
1/2 teaspoon ground black pepper
1 teaspoon salt
Additional seasoning:
3/4 tablespoon a. Soup
1/2 teaspoon salt
Preparation:
1. Heat a small pot with 2 tablespoons of oil, add the rice, water, salt and pepper, bring to a boil, cover, reduce heat, cook for 30 minutes, leave covered for another 15 minutes.
2. Open and stir until smooth.
3. I am making a chopped Arab vegetable salad. Put the rice in a deep plate over a generous amount of the salad. Drizzle tahini over everything and sprinkle with chopped parsley.
A dream.
