In China, a country where rice is a staple food, cereals are cooked a little differently.
The Chinese have their own tricks in this process, thanks to which rice always turns out tasty and crumbly, not sticky and not boiled like porridge.
Before cooking, rice must be washed, but our housewives know this too.
The main secret is what proportions of water and rice should be in order for the rice to cook crumbly.
Our housewives will answer that you need either 2 times more water than rice, or 3 times more, or you need to take 1.5 glasses of water per glass of rice.
In China, 1 glass of rice is poured with 1.8 glasses of water, in other words, one full glass and one filled almost to the brim.
Spices for rice are not needed, only a pinch of salt, half a teaspoon of sugar and a piece of butter are added to the finished rice.
By the way, in China, rice is cooked for only 5 minutes, then the fire is turned off and the cereal is left for 20 minutes under a closed lid. During this time, rice comes to readiness.
