Arroz blanco con cebolleta

White rice with spring onions

white rice with spring onions

 

El arroz blanco es una buena solución para acompañar muchos platos. Es un cereal sin glúten muy rico en proteínas vegetales ideal para comer con todo tipo de verduras y hortalizas. Por el sabor o para la salud, de todas maneras es importante que el arroz blanco tenga la cocción exacta. Mi truco es una dobla cocción, ahora os cuento.

White rice is a good solution to accompany many dishes. A gluten-free cereal rich in vegetable protein ideal for eating all kinds of vegetables. For taste or health, anyway it is important that white rice has the exact cooking. My trick it is a double cooking that now I tell you.

 


White rice with spring onion

 

La receta

Ingredientes: (Para dos personas)

    Arroz basmati u otro arroz largo (pero no arroz “minuto”)
    2 cebolletas pequeñas o 1 mediana
    Agua para hervir
    Agua muy fría con cubitos
    Sal

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    Rice basmati or other long grain rice (not rice “minute”)
    2 small spring onions or 1 medium
    Water to boil
    Cold water with ice
    Salt

Directions:

  1. Washing: Using a fine sieve, rice grains thoroughly to remove the starch, you should rinse with cold water until water is completely transparent. Drain.
  2. First cooking: boiling. Put a pan or pot with water to boil. Triple volume of water than rice. When the water starts boiling, add a pinch of salt and the washed rice. Boil for 10 minutes over medium heat.
  3. Second cooking: steamed. With a skimmer, divest rice from the casserole, it will not be fully cooked and it will remain some liquid. Use a bowl special for a steaming machine. Rice should not have excess fluid only be damp. Cover well and steam for 10 minutes. After that, switch off the machine and let it stand for 10 minutes covered in the same container.
  4. Backing: Prepare frozen water in the freezer or be sure to have ice to add to cold water. It is important to cool the onions immediately after boiling. Boil water with a pinch of salt in a small saucepan. Wash very well keep only the green parts if they are fresh, slice them as thin as possible, all the white and green part. When the water starts boiling have ready a bowl of icy water. Pour the onions into boiling water, keeping only one minute and remove with a skimmer introducing the slices immediately in ice water. Let them cool for two minutes and remove from the cold water to drain. Spring onions are “almost” crude maintaining a bright green. The cooking will make the spring onions digestible and will not have a strong spicy flavor.


 

Related Posts Plugin for WordPress, Blogger...
Print Friendly
Deja tu comentario - Leave a comment