Hello, today I will tell you how I cook rice with chicken and vegetables - a la risotto. Regular boiled rice and chicken are good and healthy for baby food. But my kids don’t like to eat this “gray” dish. But risotto - rice with chicken and vegetables - is so colorful, aromatic, and yet healthy, they eat it with pleasure.
How is this dish useful?
The benefits of risotto are hidden in its composition.
- Boiled rice contains a large amount of complex carbohydrates, therefore it saturates the human body well, being a source of energy and strength. It does not contain gluten, which can cause various allergic reactions. 8% of rice is protein and vitamins B3, PP, as well as B1, B2 and B6, which help convert all nutrients into usable energy. And also this cereal, due to the oligosaccharide it contains, has a beneficial effect on the digestive system, having an enveloping effect, it is able to cleanse the body of toxins. In addition, with regular consumption of rice, the nervous system is strengthened, the skin becomes healthier, and the condition of nails and hair improves.
- Chicken includes many amino acids, potassium, phosphorus, iron and magnesium, as well as vitamins A, E and group B. Which is beneficial for our immunity and helps protect against all kinds of colds, normalizing metabolism and maintaining normal sugar levels and blood pressure condition. Chicken meat is also a dietary product due to its low fat content and low carbohydrate content.
- Vegetables contain vitamins, fiber, minerals, pectin and organic acids. They also go well with chicken and rice. Vegetables not only help the stomach process these foods, but also help them be fully absorbed.
And when adding vegetables, rice with chicken becomes more colorful and aromatic. And eating a healthy and beautiful dish is doubly pleasant.
Nutritional value of the dish per 100 grams.
BJU: 7/2/11.
Kcal: 92.
GI: low.
AI: low.
Cooking time: 40 min.
Number of servings: 10 servings.
Ingredients of the dish.
- Chicken fillet - 500 g.
- Rice - 300 g (1.5 tbsp).
- Carrots - 130 g (3 pcs).
- Onions - 30 g (1 piece).
- Garlic - 10 g (2 cloves).
- Tomato - 50 g (2 pcs).
- Corn (canned) - 50 g (2-3 tbsp).
- Peas (frozen) - 50 g (2-3 tbsp).
- Water - 1 l.
- Salt - 7 g (1 tsp).
- Spices - 7 g (1 tsp).
- Sunflower oil (for frying) - 20 g.
Recipe of dish.
Prepare the ingredients. Peel onions, garlic and carrots. Wash the tomatoes and chicken fillet.
Wash the rice to remove dust under running cold water.
In classic risotto, rice needs to be fried in a pan with oil and wine. But I cook for children and try to ensure that the dish contains as little fat as possible, and even less alcohol. Therefore, put the pan on maximum heat, put our rice in it, fill it with water, after boiling, reduce the heat to medium and cook for 15 minutes until half cooked.
While the rice is cooking, cut the chicken fillet into cubes.
Then place it in a preheated non-stick frying pan (or add a little oil). Fry the meat until golden brown for 25-30 minutes, until all the moisture has evaporated. Stir the pieces periodically to prevent the meat from burning.
Without wasting any time, let's get to the vegetables. Cut the onion, garlic, carrots and tomatoes into small cubes.
First, in a heated frying pan, greased with sunflower oil, fry the onion until golden brown (3-5 minutes).
Then add carrots to the onion and fry for another 5 minutes.
Add tomatoes and garlic to the vegetables, fry for 5 minutes.
Rice with chicken - general cooking principles
Chicken meat allows any cook to quickly and tasty prepare lunch or dinner. Today, on the Internet you can find many recipes, the technology of which allows you to achieve a unique taste by adding certain spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, pasta, buckwheat, rice, etc. are used. You need to correctly understand that a properly selected side dish for chicken meat can not only emphasize, but also clearly reveal exactly the zest that you tried to achieve in the process of preparing it. Today we will look at several recipes for cooking chicken with rice, among which you will definitely be able to find exactly the one that will most likely become a favorite among your family and which you will proudly serve on any holiday table.
Recipe 1: Rice with chicken in a slow cooker
It would seem that you can cook any dish in a slow cooker, especially rice with chicken. But that’s not entirely true. The result largely depends on the addition of additional ingredients and spices. Let's look at the simplest of them, but very tasty.
Required ingredients:
— chicken fillet - 0.5 kg;
- sesame oil - 2 tbsp. l.;
- soy sauce - 3-4 tbsp;
- dried ginger - 1 tsp;
- honey - 1 tsp;
- garlic - 2-3 cloves;
- rice - 2 measuring cups.
Cooking method:
First, let's process the chicken fillet. We remove all the veins from it, remove the cartilage, wash it and cut it into pieces. Peel the garlic cloves and grind them in a mortar. Place the pieces of meat in a bowl, add garlic and all other ingredients except rice. We move everything into a special multicooker bowl, and distribute the rice on top and pour 3-4 glasses of boiled and cooled water. Turn on the “Pilaf” mode and press the “Start” button. That's it, your participation in preparing the dish ends. All you have to do is wait for the signal, open the lid of your multicooker and mix carefully. Simple and delicious.
Recipe 2: Thai Rice with Chicken and Vegetables
Required ingredients:
- chicken breast - 400 g;
- ground ginger and turmeric - 8 g each;
- ground coriander and cumin - 15 g each;
- ground pepper and salt - 12 g each;
— cane sugar - 15 g;
— zucchini - 150 g;
— bell pepper - 2 pcs. different color;
— celery - 100 g;
- green part of onion - 40 g;
- lime juice - 1 tbsp. l.;
— sweet peas - 180 g;
— honey - 15 g;
- vegetable oil - 80 ml.
Cooking method:
First, let's prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Cut the breast into cubes and place in a bowl with spices. Mix everything well so that each piece of meat can be thoroughly soaked.
We take bell peppers of different colors, for example yellow and red. This will not change the taste, but the dish itself will look more appetizing and vibrant. Peel them from seeds and cut them into large strips. Wash the young zucchini and, without removing the skin, cut it into circles. Cut the peeled celery into bars, and chop the green onion feathers into 2 cm long pieces.
Heat the oil in a frying pan and fry the chicken pieces. Gently stir during frying so that they can brown on all sides. Use a slotted spoon to remove them from the frying pan and place them on a plate. Separately fry the prepared vegetables, then add the sweet peas and continue frying all together for a few more minutes. Add chicken meat and mix.
Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.
Recipe 3: Chicken stuffed with rice and seeds
This is the original recipe for chicken and rice.
Required ingredients:
- medium-sized chicken;
- a glass of rice;
- pumpkin seeds - 0.5 cups;
— 0.5 sunflower seeds;
- garlic - 5 teeth; onion - 1 pc;
— mayonnaise - 2 tbsp;
- butter - 2 tbsp;
- pepper and salt to taste.
Cooking method:
First, boil the rice. In our case, brown rice works well, but if you don’t have it, it’s okay - it’s still delicious. Boil the rice for 10 minutes, then drain through a colander and wash under the tap.
Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!
Chop the onion and put it in a frying pan to fry in butter. We send boiled rice and seeds here. Salt and pepper to your taste - this will be the filling for the chicken. Here, if you wish, you can add other ingredients at your discretion. For example, any greens or diced bell peppers work well. So, remove from heat, let cool slightly, and stuff the chicken.
Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.
Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.
Recipe 4: Rice with chicken - flavorful chicken wing pilaf
It's quick and easy to prepare.
Required ingredients:
— chicken wings - 1 kg;
— rice - 2-2.5 cups;
- garlic - 3-4 cloves;
- onions - 3 pcs;
— carrots - 2-3 pcs;
- salt - 1 tbsp. l.
- spices for pilaf: 1 tsp;
- barberry - 1 tsp;
- vegetable oil - 2 tbsp. l.,
- ground pepper to taste.
Cooking method:
First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.
Cut the wings into two parts and place them in a frying pan with vegetable oil to fry. Let's put them in a cauldron. Place the chopped onion in the frying pan where the wings were fried and fry it over medium heat until golden brown. We send the onions to the wings in the cauldron. Now we will fry the carrots, which after the procedure we will place on top of the onions in the cauldron. Distribute in an even layer, without stirring the layer, and pour boiling water so that the water covers the top layer of carrots. Turn on low heat and cook for approximately 10 minutes. At the end, add spices and salt to taste.
We send rice there. Level the layer, tamp the rice with a slotted spoon and pour boiling water again until the water covers the rice by about 2 cm. Cook over medium heat without covering the cauldron with a lid. The rice should absorb all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking over low heat for another 15 minutes. Turn off and leave the dish covered for another 10 minutes. Your dish is already completely prepared. Before serving, you can sprinkle it with finely chopped herbs to your liking.
Recipe 5: Spanish Chicken Rice
Required ingredients:
- chicken thighs - 700-800 g;
— onion - 1 piece;
— bell pepper - 1 piece;
— rice - 200g;
- garlic - 2 teeth;
- zest of 0.5 lemon;
— frozen green peas - 150 g;
— olives stuffed with lemon - 50-60 g;
- dry oregano, wig - a pinch;
- cilantro - 5 branches;
- vegetable oil - 1 tbsp.
Cooking method:
Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.
A saucepan with a thick bottom is ideal for preparing this dish. Pour oil and put chicken thighs in it. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Place it on a plate. In their place we will send onions, bell peppers and sprinkle with chopped garlic. Stirring gently, fry for 4-5 minutes. Add the washed rice and continue cooking together for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. We will also send the fried thighs here and bring to a boil over high heat. Cover the cauldron with a lid and immediately reduce the heat. Cook for another 20 minutes.
Add frozen peas and continue cooking for 3 minutes. Turn off the heat and leave the dish under the closed lid for another 5-7 minutes. Now you can place the finished dish on plates, sprinkle with stuffed olives and cilantro.
Rice with chicken - secrets and useful tips from the best chefs
— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.
— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.
Rice with chicken is a classic, time-tested combination and a win-win. These ingredients combine perfectly with each other, allowing you to prepare a tasty, light, dietary and very healthy dish.
There are hundreds of recipes for cooking rice with chicken. Rice with chicken can be boiled, baked, fried, stewed, cooked in pots, a slow cooker, etc. Various vegetables, mushrooms and spices will help dilute the gastronomic tandem of rice and chicken. We invite you to prepare delicious rice with chicken, which is sure to please your family and guests.
Rice with chicken - recipe
Ingredients for rice with chicken:
- 1 medium chicken
- 2.5 cups rice
- 1 clove of garlic
- 3 tablespoons tomato paste
- 300 g bell pepper
- 1 tablespoon sugar
- vegetable oil
- Bay leaf
- greenery
- pepper
- spices for chicken
How to cook rice with chicken
- Wash and cut the chicken in portioned pieces. Place them in a bowl, salt, pepper and add spices.
- Coat the chicken thoroughly with spices and leave to marinate for 40 minutes.
- Once the chicken is marinated, pour a little vegetable oil into a frying pan and heat it. Place the chicken pieces and lightly fry them on both sides until golden brown.
- Wash the bell pepper, cut, remove seeds and cut into small cubes. Peppers can be taken either fresh or frozen.
- To prepare chicken rice you will need cast iron pan or another with a thick bottom. Place some of the fried chicken in it.
- Rinse the rice and place half the portion on top of the poultry. Place half of the chopped peppers in the next layer. Then repeat all the layers: chicken, rice, pepper.
- Peel the garlic clove grind it or press it through a press. Add the garlic, as well as sugar and salt to the tomato paste. Pour 2 cups of hot water into this sauce and mix well. Pour the resulting dressing into the pan with rice and chicken.
- Add bay leaf place over high heat and bring to a boil. Then reduce the heat to low and simmer until the rice is cooked. On average it will take 25-30 minutes. When the chicken rice is ready, place it on plates and sprinkle with chopped herbs.
For those who are desperately short of time to cook dinner for the family, I suggest cooking rice with chicken in a frying pan. The recipe for preparing such a dinner is very simple, and the dish will be tasty, satisfying and will not require much time to prepare.
– 3 cloves of garlic,
– 1 cup rice (basmati),
- 2 pcs. onions,
– 70 ml. vegetable oil,
1. First, peeled onions should be cut into quarters and carrots into strips.
2. Then the chicken must be washed well, dried with a paper towel, removing all excess moisture, and then cut into small pieces.
3. Next, take a deep frying pan, pour oil into it, and start frying the onions first, then add the carrots, mix, and only now you need to put the chopped chicken in the frying pan. Fry over medium heat for 15 minutes.
4. Rinse the rice well in several waters, place it in a frying pan with the chicken and add two glasses of hot water, then add all the spices.
5. Next, bring the contents of the frying pan to a boil, cover with a lid, turn the heat to the lowest setting and simmer for 15 minutes, then add peeled garlic cloves to the dish and simmer for another five minutes.
mama-gotovit.ru
Rice with chicken in a frying pan: recipes for a delicious side dish
It’s probably hard to meet someone who doesn’t like pilaf. This dish, which came to us from oriental cuisine, has long taken its rightful place on our menu. And how many of his recipes can be found today! Let's look at how to cook rice with chicken in a frying pan. In essence, this is the same pilaf, only it cooks much faster and turns out no less tasty.
Cooking your favorite dish with green peas
How to cook rice with chicken in a frying pan quickly and unusually? It’s very simple: add green peas and herbs to meat and rice, and you will get a tasty and delicious dish.
- 500 g chicken meat;
- 2-3 garlic cloves;
- onion head;
- olive oil;
- 500 g rice;
- chicken broth;
- 200 g green frozen peas;
- cilantro;
- salt;
- pepper mixture.
Preparation:
- Wash the chicken meat, dry it and cut into small pieces. Fry it in olive oil until it is golden brown, and then transfer it to a bowl.
- Peel and chop the onion and garlic cloves, sauté the vegetables in the oil in which the meat was fried.
- As soon as the vegetables are ready, add the chicken to them, pour in the broth, which we boil in advance, almost to the top, and add chopped herbs.
- Bring the broth to a boil and add rice to the pan. It must first be washed, as they say, in seven waters.
- Cook the rice over low heat without covering the pan with a lid. Cook until the broth has almost evaporated.
- When there is very little liquid left, add the previously defrosted peas and add a mixture of peppers and salt. Stir and simmer until the rice is ready.
- Make sure the rice doesn't burn. If necessary, add a little filtered water or broth.
Holiday side dish
Rice with chicken in a frying pan prepared according to this recipe can be safely served as a side dish on a holiday table. Fresh tomatoes and spices will add an exquisite taste to the dish. The way it is presented is also interesting. In general, what can I say? Let's try to cook better.
- 2 tbsp. rice;
- 2-3 fleshy tomatoes;
- 350 g chicken meat;
- 3 tbsp. filtered water;
- onion head;
- 25 g butter;
- ground black pepper;
- spice mixture;
- salt;
- refined vegetable oil.
Preparation:
- Wash the meat and cut into medium pieces.
- Peel the onion and chop into cubes.
- Add vegetable oil and then butter to a deep frying pan. Lay out the onion and sauté it.
- Add chicken to the onion and fry.
- When the meat turns white, add the washed rice to the pan and stir. Cover with a lid and simmer for three minutes.
- Then pour 1 tbsp into the pan. filtered water and cook the dish on the minimum burner level.
- Now we monitor the liquid level. After about ten minutes it will become less and we will need to add another 1 tbsp. water and simmer the dish further.
- After 10-15 minutes, pour in the last glass of filtered water and add ground black pepper, salt and spices. Simmer the dish over low heat until the rice is cooked. Don't forget to cover the pan with a lid.
- When there is very little liquid left in the pan, add diced tomatoes to the meat and rice. If you wish, you can remove the skin from them by pouring boiling water over the tomatoes.
- Simmer the dish until the excess liquid in the pan evaporates. Just make sure the rice doesn't burn. The finished dish should have a consistency similar to risotto.
- Place the rice with meat and vegetables in a neat mound and decorate with sprigs of fresh herbs.
Chicken pilaf in a frying pan in minutes
If you need to quickly prepare a hearty and tasty lunch or dinner, this recipe will come to your rescue. And barberry and cumin will add piquancy and an unsurpassed aroma to the dish.
- 350 g chicken meat;
- onion head;
- carrot;
- 1.5 tbsp. rice;
- garlic cloves;
- ½ tsp. cumin;
- 1 tsp. barberry;
- ground red and black pepper;
- filtered water;
- refined vegetable oil;
- salt.
Preparation:
- We prepare and cut the meat. Fry it in vegetable oil until golden brown.
- We clean and chop the vegetables: onions into half rings, and grate the carrots.
- In a separate frying pan, sauté the onion and then place it on top of the meat.
- In the same pan, fry the carrots and place them on top of the onions.
- Now pour in hot water so that the liquid covers the ingredients by approximately 1 cm.
- Cover the pan with a lid and simmer the dish on the lowest burner level for fifteen minutes.
- Add barberry, cumin and pepper to the pilaf, and also salt it.
- Wash the rice and place it in an even layer on top of the carrots. Add filtered water so that it covers the rice by 2 cm.
- Cook the pilaf over low heat until the liquid evaporates to the level of the rice. Do not cover the pan with a lid.
- Then insert whole peeled garlic cloves, cover the pan with a lid and cook the pilaf for about fifteen minutes.
- Place the finished pilaf on portioned plates and serve.
Juicy chicken with rice and prunes
Let's cook pilaf in a frying pan with the addition of prunes. This dish will not leave any gourmet indifferent. By the way, instead of prunes, you can add dried apricots. It will also turn out very tasty.
- 0.5 kg of chicken meat;
- 50 g prunes;
- 1 tbsp. l. dried basil;
- 2 tbsp. l. curry seasonings;
- 3-4 tbsp. l. sour cream;
- 2 tbsp. filtered water;
- olive oil;
- 1 tbsp. rice;
- salt;
- ground black pepper.
Preparation:
- First of all, pour water over the prunes and leave for half an hour.
- Wash and cut the chicken fillet. Fry it in olive oil until golden brown.
- Now add sour cream, salt, basil and pepper to the pan. Simmer the dish for 2-3 minutes.
- Place the washed rice, distributing it evenly. Pour in the specified amount of water.
- Cook the dish for about five minutes, and then lay out the prunes, after draining the water from them.
- Simmer the pilaf until the rice is ready.
This is how easy and quick it is to cook rice with chicken in a frying pan! Try all the options and you will definitely choose the one you like. Cook with pleasure and bon appetit!
ladyspecial.ru
Quick rice with chicken
I cook this dish quite often. Especially when you need to quickly prepare a full meal for several people. And not only because it really takes very little time, but also because all my family and friends really love Rice with chicken, prepared according to this quick recipe, and I always have the ingredients for it in my house.
If you follow all the steps correctly, it will take 30-35 minutes to prepare this dish, and for the last 15 minutes only your stove will work, and you can do other things. The secret to quick cooking is that everything is cooked in one pot and minimal preparation is required. In essence, it is a traditional rice porridge with meat, but very tasty and satisfying.
Of course, experienced housewives have known all this for a long time, but beginners will be interested in such a simple and quick recipe. During our student days, this recipe also often helped us out - rice is tasty in the presence of any amount of meat, even very small ones.
To prepare rice with chicken we will need:
— Chicken fillet – 600 g
— Rice (any) – 1-1.5 cups
— Garlic – 2-4 cloves (more if you like a lot of garlic)
- Salt, pepper, seasonings, herbs - to taste
— Vegetable oil (or other fat for frying) – 50 – 100 g. (choice of fat and quantity depends on your preferences).
Cooking rice with chicken quickly
We perform all the steps described below in the order described.
Place a thick-walled saucepan (like a cauldron) or a deep frying pan on low heat. Pour in the oil (you can only use half of what was planned).
While the oil is heating, quickly wash the chicken, cut into medium-sized pieces (cubes with a side of about 2 cm), pepper, salt, and sprinkle with your favorite seasonings. Stir and place in a pan and let it fry. The fire can be strong, but it is necessary to monitor it; we can cover the chicken with a lid, but we don’t have to cover it yet if we want the meat to have a golden brown crust.
Wash the rice and add water in a separate bowl at the rate of 1 part rice to 2 parts water. Set aside.
We peel and cut or grate the carrots, peel and chop the onions (we chop the onions and carrots as we like or as we know how). Stir the chicken so that it is fried on the other side and sprinkle the vegetables on top. Close the lid and control the heat so it doesn't burn.
Now peel and finely chop the garlic and herbs. Pour into a saucepan and stir.
Place rice and water on top - distribute the rice evenly. Let's add some salt. Turn on high heat.
It should take 15-20 minutes until this point, depending on the amount of ingredients and your skill.
When the water boils after a minute or two, reduce the heat to low and set aside for 15 minutes.
That's it - nothing more is required from us. We can get busy making the salad, setting the table, or doing other things.
After 15 minutes, turn off the rice and do not open the pan until the dish is served. You can eat it right away, but after standing for a few minutes, the rice will become even tastier and more aromatic.
You can serve rice in a shared plate or in portions. Any vegetables or salads will suit it.
At any stage of cooking, if you have time and desire, you can experiment - add bell peppers, tomatoes or tomato sauce, ginger or something else to your taste, add mushrooms, try different seasonings and spices.
If you have time and desire, the stage of frying meat and vegetables can be slightly increased until golden brown, and only after that add rice to the pan.
This rice can be cooked with other meat, but here you will have to take into account the cooking time of the meat, which can take longer to cook than chicken.
During cooking, you can use a minimal amount of oil, just make sure that nothing burns. And add the remaining oil to the finished dish. This will be more useful and no less tasty.
If you like to cook chicken, check out this post:
vkusnyjrecept.ru
Recipe for cooking chicken with rice in a frying pan
Rich in the flavors of pan-fried chicken, rice can be achieved by cooking it directly in the pan. All the flavors and aromas of the spices used will also transfer into the rice.
- 4 chicken breast fillets
- 1 piece onion
- 1 tbsp. spoon chopped ginger
- 3-4 cloves of garlic
- 1 teaspoon curry
- 1 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 200 g dry rice
- 600 ml chicken broth or water
- salt to taste
Recipe
Cut the fillet into small pieces. Chop garlic cloves, onion, ginger.
I in no way claim to be original. But suddenly someone will take it into account. You can’t put this on a holiday table, of course, but it’s just right for home consumption. It’s also good to take it with you to work, especially if you can’t heat up homemade food.
So, we will need:
1. Chicken. Regular. A little over a kilogram. In this case it was chicken thighs.
2. Fig. 1 glass.
3. Carrots. I took 2 pieces.
4. Onion. 1 large or a couple of medium onions.
5. Salt to taste
6. Water (boiling water) 2 cups. That is, for 1 part rice, 2 parts water.
7. Vegetable oil. For this amount – 50-70 grams.
Pour water into a pan and throw the chicken into it. Bring to a boil, hold for another 5 minutes and remove the chicken to a plate to cool. The pan is no longer needed. Pour out the water, wash the pan and put it away.
Three carrots, finely chop the onion.
Remove the bones from the cooled chicken and cut the meat into small pieces.
Heat the vegetable oil in a saucepan and fry the onions and carrots until they begin to become soft. Then we throw the chicken into the saucepan and actively mix with the onions and carrots.
Let it simmer a little until the liquid evaporates and the frying process begins.
(Stage 1 pictured)
Pour in a cup of washed rice, distributing it evenly over the entire surface of the saucepan. (Stage 2)
Carefully, so as not to disturb the rice, preferably through a slotted spoon, pour in two cups of boiling water. (Stage 3). The oil will immediately float to the top and, as the amount of water decreases, will sink, enveloping each grain of rice. If you fill it with cold water, the oil will be “locked” at the bottom of the saucepan, which is not suitable by definition. Salt to taste.
Close the lid and cook over low heat until the rice is cooked and the water evaporates.
(Stage 4).
Place on plates and enjoy your meal.
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