Riža Kuvana na Pari /Steamed Rice

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Riža kuvana na pari je jednostavan, ali ukusan prilog koji se savršeno slaže uz mnoga jela od povrća i mesa do ribljih specijaliteta. Ova metoda kuvanja daje nežnu, rastresitu strukturu zrna i pomaže da riža zadrži svoja prirodna svojstva. Idealna je za one koji traže lagan i zdrav prilog koji se lako priprema.

Potrebno

2 mrkve

1 jaje

50 g graška

300 ml vode

2 male kašike vegete

120 g riže

1 list lovora

Priprema

1. Mrkvu očistiti i izrendati pa pržiti na ulju oko 5 minuta na laganoj vatri. U međuvremenu rižu oprati u nekoliko voda, procediti, uliti čistu vodu i ostaviti dok nam bude potrebna.

2. Kad je mrkva omekšala dodati razmućeno jaje lagano promešati nekoliko sekundi i dodati grašak, lovor, vodu i začiniti. Sve sjediniti pa dodati rižu. Kad sve ponovo počne da kuva ne mešati više samo lagano prodrmati šerpu. Smanjiti temperaturu.

3. Kad voda ispari kuvati na laganoj vatri 15 minuta poklopljeno poklopcem umotanim u čistu kuhinjsku krpu. Takvim kuvanjem riža se kuva na pari a zrno riže postaje meko i ukusno.

Posluživanje

Nakon 15 minuta kuvanja ugasiti ringlu i ostaviti rižu na toplom do služenja. Poslužiti kao prilog uz peceno meso ili...

Pogledajte slike ispod;

Sl. 1 Jako fino sa Fave adobo koje je popularno jelo Filipinske kuhinje, svinjsko ili pileće meso se marinira u sirćetu, soja sosu i belom luku nekoliko sati pre kuvanja. Neobicno, ali veoma ukusno.

Sl. 2 Također je mnogo fino i u kombinaciji sa veganskim karijem od kokosa i maslaca od kikirikija.

Sl. 3 Odlično je i u kombinaciji sa Pohanom piletinom u slatko-kiselom kineskom umaku, sa salatom od svežeg kupusa.

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Steamed Rice

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Steamed rice is a simple yet delicious side dish that pairs perfectly with a variety of meals from vegetables and meats to seafood. This cooking method gives the rice a light, fluffy texture and helps preserve its natural flavor and nutrients. It's an ideal choice for anyone looking for a healthy and easy to make accompaniment.

Ingredients 

4 tbsp olive oil

2 carrots, grated

1 egg, lightly beaten

50 g peas or broad-beans

120 g rice

300 ml of water

2 tsp chicken granules or (Vegeta)*

1 bay leaf

Salt and paper to taste

Method 

1. Heat the oil in a pan and gently fry the grated carrots for 5 mins. In a meantime rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 15 minutes. This will help the grains cook more evenly.

2. Add egg to the carrot together with peas or broad beans, you can also use frozen sweetcorn. Put the chicken granules in a jar with 300 ml of hot water and add it to the pan. Bring to a boil and swirl the rice in the pan (or stir once) to make sure it’s well distributed.

3. Turn down the heat, add bay leaf, season to taste, and simmer until nearly half of the water evaporates.

4. Put the lid in the clean tea towel (covering all over) and cover the pan and continue to cook over the very lowest heat as possible for a further 15 mins. This way of cooking will make the rice to be softer and tender. If you cook the rice on too high, it will cook too quickly and may end up chalky in the center.

5. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.

Tip

*Vegeta is a universal addition to all cooked salty dishes. A great tasting all purpose seasoning made from a special blend of the finest vegetables, herbs, and spices. It can be purchased online.

ENJOY!

Find more of my recipes on my Recipes Page 

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