Easy Persian Rice Recipe for All

Rice is one of the cereals that are very effective in cooking in most countries of the world and has different cooking methods. Especially in Asian countries eating white rice or brown rice is very common. Among the varieties of rice, Iranian rice is one of the most delicious and delicious. We know that rice is an essential part of Iranian cuisine, and most international chefs consider Iranians to be the most skilled in cooking this delicious and high-quality cereal.

Ingredients

Tail Rice

Raw rice 2 cups

Lukewarm water 3 cups

Butter 25 g

Liquid oil 2 tbsp

Salt 1 tbsp

Drainage rice

Raw rice 2 cups

Lukewarm water 4 cups

Butter 25 g

5 tablespoons liquid oil

Salt to soak 1 tablespoon

Salt for cooking 1/2 tsp

Cooking rice in addition to its good appearance, it can be delicious. Basically, they serve rice with some kind of stew or tequila, as well as mix it with other foods such as beans, vegetables, carrots, and so on.

We know well that cooking Iranian rice has its roots and whether it is phloem rice, cauliflower rice or coke.

Cooking Iranian rice, especially Kate rice, can be a little difficult for some people. But having enough patience is the key to cooking delicious Iranian rice. Experts also believe that eating Iranian rice in ketchup is more beneficial to the health of the body, as this will preserve all the properties of rice. In the phloem, many of its properties are lost by pouring out the rice water. Some of the properties of rice are Vitamin B1, energy supply, obesity (if used correctly, size control), blood pressure control, skin and hair care, etc.

Below we read two methods of cooking Iranian rice: drain and kettle and get acquainted with the trick of cooking Iranian rice. Often, cauliflower rice has less fat and more properties. Phlegm rice is mostly used for house decorations.

How to cook tail rice?

Method

To make delicious Iranian rice, we need to pour enough rice water and soak it before cooking. To cook Iranian rice, brew a bowl of water in a pot, plus an extra cup of water per batch. Add salt to soak for one and a half hours.

Add the butter and liquid oil to the soaked rice and place on a gas flame until the rice water boils.

Pour some of the evaporated rice water into the pot to drain all the water.

Bring the rice water to a boil, reduce the flame and cover the pot with a clean cloth, put the so-called rice in the pot and allow thirty minutes to cook. (In order for the rice to have a good threatening effect, we increase the cooking time by a quarter to half an hour, with very little flame.)

Cooking rice is a great experience to cook and you will definitely get a lot of experience after cooking this.